Lisa Miller

Chef Lisa

Lisa Miller

Pastry Chef

Get to know Lisa!

From: Grand Rapids, MI

Brief background of previous work experience: Worked different positions at the Amway Grand Plaza bakeshop over the course of 8 years: banquets, cake station, restaurant dessert prep; 1913 Room (former 5 diamond restaurant) dessert prep and execution for 3 years; production supervisor and lead pastry chef for 4 years. She also worked two summers at Thousand Oaks Golf Course as their pastry chef.

Brief personal life: Married for 3 years and has a 10 month old baby girl. She and her husband love cooking, travel and to eat as much as they can. They love to explore restaurants locally and anywhere they travel.

Best food ever tasted and where it was from: Hard to choose just one! Chicken bouillon with sage cream dumplings at The Progress in San Francisco, chocolate tart at Le Violon D’Ingres in Paris, and a truly amazing jelly donut in Nashville at Marsh House.

Favorite thing on our menu: The terrine de foie gras with cherry compote is amazing.

Best vacation ever taken: Her honeymoon in San Francisco! They ate at so many amazing restaurants and had such a blast.

Beverage of choice: Coffee, water, or bourbon. (That's three, Lisa!)

Likes to do for fun: Travel, tubing down the river, going to the beach in the summer, getting a nice cup of coffee and going for a walk anytime of year.

Best piece of advice ever given:
Don’t worry about what other people think and don’t be afraid to ask questions.

Advice you would give a candidate who wants to join our team of superstars: Don’t be afraid to reach out for help or with questions. This team of people is always ready to assist!

If she were a superhero, her superpower would be: If she could choose anything? To control time.