taped at
Gerard’s Downtown
New Orleans LA
A California native, Lisa Anderson graduated with a degree in Hotel and Restaurant Management from California Polytechnical Institute in Pomona, then studied at the Culinary Institute of America. While at the CIA, she visited New Orleans, working for her externship requirements at Mr. B’s Bistro, one of the celebrated group of restaurants belonging to members of the city’s famed Brennan family. Upon completing her CIA program, she returned to New Orleans to work at another Brennan restaurant, Ristorante Bacco. She worked under Great Chef Gerard Maras, gaining experience in high volume using fresh, seasonal ingredients.
Anderson moved to create desserts at the city’s well-known Cafe Sbisa and at Pacific Rim, where she also was a line cook. At Bayona she worked with James Beard “Outstanding Chef, Southeast” Susan Spicer; Anderson then worked at La Spiga. When Gerard’s Downtown opened she accepted the position of pastry chef, emphasizing old fashioned simplicity and seasonal availability in her dessert menu.
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