Marisa's love of cooking began early in life. As a young girl she cooked in the kitchen with her Greek grandmother. Under her loving guidance, Marisa learned how to cure her own olives, make homemade breads and pastas, and how to create a wide variety of authentic Greek dishes.

In 1999 Marisa decided to turn her life-long passion for cooking into a career. She graduated from the California Culinary Academy, and then furthered her education in advanced pastry skills and savory cooking, at the Culinary Institute of America at Greystone. Marisa has worked at such notable restaurants as Rubicon, The Slanted Door, Ame and LuLu, where food critic Michael Bauer was so impressed that he named her desserts “clearly some of the best around.” 

Marisa's work has been featured in the San Francisco Chronicle, and has received high praise in numerous publications, including Food Arts and Bon Appetit. She has been a participating chef in the prestigious “Master’s of Food & Wine,” and currently is the executive pastry chef at Yoshi’s in San Francisco. Her work has appeared on KRON, NBC, Tokyo TV, and on Bravo’s Top Chef. 

> For more information about Marisa the Chef visit the following links:
:: Yoshi's Restaurant
:: Bravo TV
:: My Space
:: On the town with Marisa

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