Lisa Liggett began experimenting with cooking at the age of 10 in New Orleans. After graduating from Loyola University in New Orleans, with a BA in Psychology, she went on to the French Culinary Institute, and then to the New York Restaurant School.

One of her first jobs was at Restaurant Aquavit in New York City, where she discovered that her niche was in the pastry kitchen. When New Orleans chef Paul Prudhomme opened K-Paul’s in New York City, she moved over there, but eventually returned to New Orleans.

In 1990, the Managing Director of New Orleans’ Windsor Court Hotel, Hans Maissen, talked her into working as an assistant pastry chef with Great Chef Shane Gorringe, and then she moved on to Mike’s on the Avenue under Great Chef Michael Fennelly.

In 1992, she was offered the position of Pastry Chef at Tryall Golf, Tennis and Beach Resort in Montego Bay, Jamaica. But by 1995, she returned to the Windsor Court Hotel’s Grill Room and in 1997, was promoted to Executive Pastry Chef.

Great Chefs Television taped her in 1999 for three dessert dishes: Blanc Mange; Chocolate Crispy Pyramid and Pear Napoleon, for their Great Chefs of America series.
In 2000, Lisa semi-retired from the daily routine of Executive Pastry Chef, and took a position with Swiss Executive Chef, Albert Uster Imports, a culinary food supplier known as AUI Fine Foods. She currently holds the position of Territory Manager and Pastry Chef today with AUI.