Marisa Churchill Biography

Marisa Churchill would spend hours in the kitchen with her yiayia (Greek grandmother). Under her loving guidance Marisa learned how to make her own yogurt cure olives make homemade breads and pastas and how to create a wide variety of authentic Greek dishes. To this day both her yiayia and the cuisine of Greece influence Marisa's cooking. Marisa moved to San Francisco and graduated from the California Culinary Academy later furthering her education in advanced pastry skills and savory cooking at the Culinary Institute of America at Greystone. Over the years she has worked at such notable restaurants as Rubicon The Slanted Door Ame LuLu and Yoshi's where she was named one of the city's top pastry chefs by the San Francisco Chronicle's head food critic Michael Bauer. Some of the publications Marisa's work has been featured in include: Food & Wine Bon Appetit People Details Shape Food Arts and the San Francisco Chronicle. As well as internationally in Elle magazine Eleutherotipia and Zaxaroplastiki.

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