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. Now she managed what may be the only pastry kitchen in San Francisco without cocoa powder and since, 2013 has been developing unique strategies for working with and around single origin, two-ingredient chocolate. 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 was honored with a 2016 Bay Area StarChefs Rising Star Award and most recently co-authored Dandelion’s new book, Making Chocolate, from Bean to Bar to S’more.
