Today we’d like to introduce you to Lisa Delgado.
Hi Lisa, I’m so excited to have you on the platform. Before we ask about your work life, you can bring our readers up to speed on your story and how you got to where you are today.
Let’s start by saying I grew up in a big Italian family. My whole life revolved around food and family. Moving on, both my parents were excellent cooks. They developed into chefs, opening up small businesses in the food industry and attending culinary school, where I learned much about my background into adulthood. Before it even opened, I used those skills to become the opening manager for the new Hilton Columbus at Easton Town Center. I was a manager for dining room services and room service for 6 years until I went across the street to PF Chang’s to become the restaurant manager for another five years until I branched off on my own into the personal chef world where I have branded myself to where I am today having many celebrity clients and big name sponsors like Traeger grills, big green egg, B&B charcoal, Gunther Wilhelm Knives, and Cutlery.
Let’s dig deeper into the story – has it been an easy path, and if not, what challenges have you overcome?
What a question to ask a chef hahaha of course there are hurdles. Number one, try being a woman in the male-dominated world of the chef industry. Number two, breaking out into the competition barbecue world as a fine dining chef and gaining the respect of big companies like big green egg and Treager grills and B&B charcoal to sponsor you because you have moved up and worked so hard to prove yourself, it is one of my biggest accomplishments. There are many hurdles any small business Chef has to go through while believing in their dream and their self to become the brand that they are. I remember the first time I was asked about it on Fox 8 News. I was so nervous speaking in front of a television audience. I was a mess compared to now. You can’t shut me up in front of an audience; I did multiple cooking segments with Fox 8 and Channel 10 News, and then my big break was, of course, being on Food Network Chopped Season 34, and it just kept growing from there. My journey is a testament to the power of perseverance and belief in oneself.
Thanks – so, what else should our readers know about your work and what you’re currently focused on?
The first question I’m always asked is what culinary school you attended, and my answer usually floors many people, which is that I did not. My dream was to stay true to my roots, providing unbelievable food, whether fine dining or regular meals, using as many local products as possible, and supporting my small farmers just like my grandmothers and grandfathers used to back in the day. This dedication to local products supports our community and ensures my dishes’ freshest and most flavorful ingredients. I was a fortunate young lady, for my parents went to culinary school to up their game and what they were doing. So, learning from them, we always died at the finest restaurants, so without me knowing or appreciating at that time, a lot of those skills from the fine dining restaurants of the ’80s stayed in my mind for taking care of people and how to take care of people and giving that extra unique service that people deserve that don’t get that in our current world unless you are high Elite going to the best of restaurants that the average person just never will get to experience. I give them that experience. Between staying true to my brand and not watering my brand down by expanding too much and making everything from scratch, I believe this makes me stand out.
Is there something surprising that you feel even people who know you might not know about?
You might not know something surprising about me- I burn toast and hate flipping eggs. These are the little quirks that make me human despite my culinary prowess. The other big thing was when I went to the World Food Championships. I placed in the top 20 in my category, but during my competition, I sliced my hand open. Because we were on a time frame, they had no first aid kit for me, so I had to hurry up, make a quick decision, and wrap my hand in duct tape that I found on the stage so I could put the glove on to continue my competition this unexpected turn of events tested my culinary skills and ability to think independently and adapt to challenging situations.
Contact Info:
- Website: www.cheflisapuccidelgado.com
- Instagram: personal.chef.lpd
- Facebook: https://www.facebook.com/personalcheflisapuccidelgado?mibextid=kFxxJD
- Twitter: @PersonalChefLPD
- Youtube: ChefLisaPucciDelgado
- TikTok: @cheflisapuccidelgado
