For the Love of God and Food- Chef Lisa's Journey to Wholeness Lisa's path in the culinary world unfolded unexpectedly as she found herself working in renowned Los Angeles restaurants. Her culinary apprenticeship commenced at Ma Maison under the tutelage of Wolfgang Puck in 1979, a prestigious establishment frequented by celebrities. It was here that her love for food blossomed. Subsequently, she embarked on her second apprenticeship at L’Orangerie, an esteemed and sophisticated restaurant. Four years later, Lisa reunited with Wolfgang Puck at Spago, a celebrity hotspot, where she eventually rose to the position of head chef in 1986.In 1993, an opportunity arose for Lisa to become the executive chef and partner at Bambu, a restaurant in Malibu. Bambu quickly gained acclaim, featuring a sushi bar and Lisa's signature farm-to-table, healthy cuisine. Her innovative culinary approach led to her recognition as one of the top 100 chefs in America, earning awards in 1995, 1996, and 1997. Following her success at Bambu, Lisa caught the attention of Paul Newman in 1998, who enlisted her expertise to consult for Newman's Own, where she developed sauces and authored cookbooks for the company.Since her tenure with Newman's Own, Lisa has operated her own catering companies, The Malibu Chef and Malibu Catering for 24+ years."For the Love of God and Food - Chef Lisa's Journey to Wholeness" narrates Chef Lisa's remarkable story of overcoming challenges, making tough decisions, and persevering in her culinary career fueled by her passion for food and faith in God. Throughout her professional and personal journey, she credits her unwavering dedication to her craft and the divine guidance that has shaped her path to success.Read more about this authorRead less about this author