The New York Times recently spoke with our Production Manager, Lisa Lu, about the insurgence of Pastry Chefs who got their start in Architecture.
That attentiveness runs through the sweet creations of Lisa Lu, 49, who oversaw the pastry department at the landmark San Francisco restaurant Boulevard from 2012 to 2017, and is now a production manager at the chocolate company Recchiuti Confections. Two decades ago, as an interior architect, she worked on creative projects like the American Licorice Company corporate headquarters in Bend, Ore., and a mock-up for a shop for the sports apparel brand UltraNectar, in the Bay Area.
“Having studied architecture,” she said, “I can put together a plated dessert because I understand composition — the need for balance and a focal point.”
