Lisa Donovan

Pastry Chef/Writer

Lisa Donovan is a pastry chef and James Beard award winning food writer living in Nashville, TN. As the pastry chef to two of the South’s most influential chefs, Sean Brock and Tandy Wilson, Lisa has been formative in establishing a technique driven and historically rich narrative of Southern pastry — unabashedly serving her Church Cakes and pies to finish fine dining experiences and creating a repertoire of desserts to redefine what it means to be a “Southern baker.” Lisa is currently writing and producing content for cookbooks as well as working on her own writing, both in food and in the arts. Lisa’s first book, a memoir through Penguin Press, is forthcoming. In the spring of 2018, Lisa will also open a collaborative space with her husband, artist John Donovan, in north Nashville’s growing arts district.