Chef in Los Angeles, California

Whether it's cooking in a high volume restaurant kitchen or cooking in front of the camera, Marisa knows how to cook in versatile environments. She got her culinary start attending the Natural Gourmet Institute for Health and Culinary Arts in New York City, which sparked her interest in cooking, and taught her how to make delicious nutritionally balanced plant-based meals using organic seasonal produce. Upon graduation, Marisa interned at abcV, Jean-Georges Vongerichten's first fine-dining vegetarian restaurant in the world. She has since moved back to her hometown in Los Angeles, where she has worked at several well-known vegan establishments learning many different culinary styles and techniques.