In 1999 Marisa decided to turn her life-long passion for cooking into a career. She graduated from the California Culinary Academy specializing in baking and pastry, and later continued her education in both savory cooking and advanced pastry skills at the Culinary Institute of America at Greystone. Marisa has worked at such notable restaurants as Rubicon, and The Slanted Door. In 2003 she became the executive pastry chef at restaurant LuLu, where food critic Michael Bauer named her desserts "clearly some of the best desserts around." In 2005 she became the executive pastry chef at Hiro Sone and Lissa Doumani's new restaurant Ame.
When Marisa isn't in the kitchen she can usually be found at the pool. Marisa strongly believes in the importance of physical fitness and is herself a competitive swimmer. Her favorite events are the 100 breaststroke, 50 and 200 freestyle, and 50 fly.”