Lisa Vega

Vega manages what may be the only pastry kitchen in San Francisco not using cocoa powder. Since joining Dandelion in 2013, she has been developing unique strategies for working with the single origin, two-ingredient (cocoa beans and cane sugar) ground chocolate produced onsite at the chocolate factory in San Francisco.

In her role, Vega creates inspired menus for the Dandelion Cafe’s (San Francisco, Las Vegas and Japan) and the Bloom Chocolate Salon, which features a tasting menu of sweet and savory desserts. Lisa oversees Dandelion’s kitchen team in San Francisco, Las Vegas and menu development at their Japan locations.

Lisa came to Dandelion Chocolate from the Michelin-starred kitchen at Gary Danko. Previously, she worked her way through the kitchens of Bouchon Bakery, Craft LA, Providence, and Thyme Café & Market. She was born and raised in Los Angeles studied pastry at the Culinary Institute of America in St. Helena, and grew up cooking with both her grandmothers. Lisa has been honored with a 2016 Bay Area StarChefs Rising Star Award and has co-authored Dandelion’s book, Making Chocolate, from Bean to Bar to S’more.