Marisa Churchill began to cook as soon as she was old enough to reach the stove. She would spend hours in the kitchen cooking and creating delicious treats with her yιαyιά (Greek grandmother). It was under her loving guidance that she learned how to make yogurt, cure olives, make homemade breads and pastas, and how to create a wide variety of authentic Greek dishes. To this day, both her yιαyιά and the cuisine of Greece have a significant influence on her cooking.
In 1999 Marisa decided to turn a life-long passion for cooking into a career. She 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 Marisa has worked at such notable restaurants as Rubicon, The Slanted Door, Ame, LuLu and Yoshi’s, where she was named “one of the cities top pastry chefs” by the San Francisco Chronicle’s head food critic Michael Bauer.
Seeking some adventure, Marisa took her cooking career to the small screen. Her televised cooking career started with a few local television stints in San Francisco, and then to Top Chef Season 2.Today, you can find Marisa cooking on a variety of shows, including The Talk on CBS. She is also the host of the healthy baking show, My Sweet & Skinny Life, on You Tube and Alpha TV.
After Top Chef, Marisa took her passion for the culinary arts and coupled it with her personal interest in health and fitness and began focusing her attention on using natural ingredients to create recipes that were full of flavor, without all the fat and sugar, proving to be particularly challenging when it came to developing delicious desserts.
Over the years Marisa’s delicious low-fat and sugar-free desserts have continued to grow in popularity. Her low-fat chocolate fudge cake was a huge hit on Top Chef and was later featured in Food & Wine. Marisa received her nutrition certification through Cornell University. She is the author of Sweet & Skinny. This deliciously colorful cookbook features 100 delicious, but skinny, desserts. There are even sugar-free recipes, made with Truvia natural sweetener, for those of her friends, and those of you, who can’t have sugar.
Marisa’s work has been featured in several publications including: Food & Wine, Bon Appetit, People, Details, Shape, Food Arts, and the San Francisco Chronicle. As well as internationally in Elle magazine, Eleutherotipia and Zaxaroplastiki. When Marisa is not in the kitchen she can usually be found enjoying her sport of choice, swimming. Or, she is traveling throughout the islands of Greece, giving cooking lessons, or just relaxing on a beach.