Personal Chef Lisa Pucci Delgado

Like any artistic profession, cooking requires inspiration, once I have found my inspiration, it includes classic and modern techniques such as juicing, pickling, sous vide, and molecular gastonomy to bring out the flavors of my dish.

As a chef there is nothing better than to show your love of food and flavors to the palates of others. I am on a continued jouney of knowledge as a chef to learn new techniques to be able to create new culinary experiences for my clients and myself.

Growing up in the restaurant industry with my parents who are both CIA Culinary graduates, we owned and operated several restaurant and catering businesses. I moved on to be a part of the opening of the Hilton Columbus in 1998, Easton Town Center, a five star hotel in the greater Columbus, Ohio area where I managed the restaurant, room service and banquets; five years after, I managed at PF Chang's China Bistro for 5 years while employed, I assisted in the operation in Aladdins Eatery before starting my Personal Chef Business part time in 2006, full time in 2009.

I recently have been awarded Clevelands Hotlist in my category and Thumbtacks Best of Customer Satisfaction in my category.

I have earned five years of Hilton customer service certificates each year that I was employed. In the operational standards business handbooks of both Hilton and PF Chang's, I created new and improved standards that were implemented by both and still in use to this day. When I started my personal chef business and moving back to Geneva in late 2011, I became active in Rural Action, an organization promoting economic and environmental growth, which I saw was needed in my community. I am active in my community, VFW and with my local farmers, starting the first Farm to Table dinner series throughout the summer of 2012 in my hometown of Harpersfield, Ohio. Receiving so much notariety from newspapers with over 15 articles, competing in many competitions including Masterchef, I take pride in staying true to who I am, to my clients and my vision.

During the Summer of 2015 I was appointed charge the cooking demonstartion school of Vintage Ohio, Ohios Largest Wine and Culinary Festival, with over 40,000 attendees. I was honored to be a guest chef numerous times on both Fox 8 morning show and New Day Cleveland.


I am always open to opportunities, collaborations and events wherever and whenever they may be. I do love t travel. If you have something in mind coming up that I can help you with, let me know