About Marisa Churchill

Marisa Churchill is the writer and author of "Sweet & Skinny" cookbook. She has worked at 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. Her work has appeared on numerous publications and she has appeared on numerous shows including season two of Top Chef.

Accolades

  • One of the City's Top Pastry Chefs
    San Francisco Chronicle
  • Host
    The Cooking Odyssey
  • Contestant
    Top Chef
  • Contestant
    Food Network Challenge
  • Top Summer Picks (cookbook)
    People magazine

My Venues

Where I Go Out

Behind the Scenes

"Bikini Burger made with house smoked tofu and a black bean patty, housemade bun and pickle...oh and that drink in the back, nutter butter milk shake. Get your burger on at Burger Shack in Kapalua."
"Grilled octopus, kale-macadamia nut pesto, Surfing Goat cheese, potatoes and frisée best octopus dish ever"
"Ululani's Hawaiian shaved ice with syrups made from Hawaiian cane sugar and fresh fruit. If they have their homemade Mochi available be sure to get is as a topping. They are fluffy clouds of Mochi heaven!"
"Ululani's Hawaiian shaved ice in Lahaina, Maui. Syrups are made with Hawaiian can sugar and fresh fruit. Guava, passion fruit and coconut are amazing!!"
"Mourad restaurant honey & almond dessert with a beeswax tuile and almond meringue. Perfect dessert to end the perfect meal."
"Mourad restaurant, my favorite dish of the night. Hot smoked salmon, sunchoke, seaweed, mushrooms and cilantro. Perfection!!"