Marisa Churchill is a San Francisco-based pastry chef, nutritionist and author of the reduced-calorie, reduced-fat cookbook Sweet & Skinny: 100 Recipes for Enjoying Life's Sweeter Side Without Tipping the Scales.
Marisa’s love of cooking began at an early age, cooking side-by-side with her Greek grandmother. In 1999 she decided to turn her life-long passion for cooking into a career. Marisa graduated from the California Culinary Academy and later continued her culinary education in savory cooking and advanced pastry skills at the Culinary Institute of America at Greystone.
Marisa’s recipes have been featured in Food and Wine, Bon Appétit,SHAPE, People, Seventeen, Fitness Magazine and many more publications. She competed on season two of Bravo’s Top Chef and multiple episodes ofFood Network Challenge, and has appeared on PBS’ The Cooking Odyssey, NBC, Fox News Channel, Comcast, Plum tv and Tokyo tv. During her career she has worked at such notable restaurants as Tra Vigne, Rubicon, The Slanted Door, LuLu, Ame, and Yoshi’s.