Marissa Fisk is a trained Chef, Baker, Recipe Developer, Food Contributor for Life in Belterra Magazine, Food Stylist, & Artist.
Follow Marissa Fisk's work on IG under Modern Mom Chef.
Marissa learned to cook at a young age from her Argentine grandmother, who would shop daily and spent the entire day mastering seasonal, local food. The passion Marissa witnessed as a young child would later inspire her to open her own catering business. She has worked in the Food Industry for all of her career starting at the young age of 16. Marissa began in Special Events Coordination & Marketing Director for some of Los Angeles top restaurants & companies. She went to Epicurean Cooking School in Los Angeles, California. Her focus was International Cuisine & Healthy Natural Cooking.
In 2009, Marissa decided it was time to open her own farmers market business, specializing in local gluten free baked goods.
French Lavender Bakery was created as a Farm to Table farmers market business.
Marissa's first line of baked goods were her delicious gluten free banana breads, homemade local strawberry lavender jams, and organic baked goods. Marissa was one of the first vendors at the Brentwood & Downtown farmers markets to feature Gluten Free items that were not frozen, and gave people with severe food allergies a chance to enjoy fresh baked goods. Eventually French Lavender Bakery evolved into a full service catering company for movie sets, music & motion picture companies, & private chef services for celebrities.
In 2012, Marissa became a mother to June and decided to relocate with her husband to Austin TX. In 2016, they settled in Dripping Springs. After four years of working part time, Marissa decided to relaunch a new catering business called
Marissa Fisk Catering.