ABOUT MARISA
Born and raised in Hawaii,
Marisa entered her first resort restaurant kitchen in 1974 as a prep cook. Energized by the food, organization, timing and camaraderie, she embarked on a life of on-the-job culinary training from Hawaii, to Portland to New Orleans, and obtained her degree in restaurant management in 1981. In 1984 she became Chef at The European Village in the New Orleans World’s Fair.
She went on as Executive Chef for more European high-volume culinary operations at Expo ’86 in Vancouver, Canada, and Expo ’88 in Brisbane, Australia.
In 1989 she made her way to Florida and started a family. In 1993 she won a silver medal in the Mystery Box culinary competition at the Florida Restaurant show.
Exiting the hard kitchen life in 1994,
she embarked on her design career by working at a Florida design and equipment firm. She ultimately became Vice President of Design and worked with clients designing their efficient kitchens in the southeast, nationally, and internationally for 27 years.
Marisa’s dedication to listening,
to her clients’ needs, and to organized and efficient kitchens are paramount in her work.
“I will NOT let you down,”
ABOUT MISE EN PLACE DESIGN
Mise en Place Design will transform your food service space into an efficient, organized, staff-friendly and profitable design. We will communicate with your team to ensure a fully coordinated and complete set of documents.
Our studio is located in Sarasota, Florida.
We provide food service design and consulting services all over Florida and beyond.
Mise En Palce Design is a Women Owned Business.
We are proficient in Auto CAD, Revit, and Bluebeam.
IN THE NEWS
SECTORS
Our services include:
- Feasibility Study of a Potential Restaurant Site
- Project Programming and Space Planning
- Schematic Design and Budgeting
- Mechanical Schedules and Rough-in Drawings
- Installation Details and Elevations
- Equipment Selections
- Health Department Approvals
- Bidding Specifications
- Construction Administration, Site Visits and Punch Lists
Our services include:
- Feasibility Study of a Potential Restaurant Site
- Project Programming and Space Planning
- Schematic Design and Budgeting
- Mechanical Schedules and Rough-in Drawings
- Installation Details and Elevations
- Equipment Selections
- Health Department Approvals
- Bidding Specifications
- Construction Administration, Site Visits and Punch Lists
COLLABORATIONS
SKILLS
EDUCATION & TRAINING
- HS Diploma: Seabury Hall College Prep, Makawao, Maui HI
- Associate of Science in Restaurant Management: Portland State, Portland Community College, Portland OR
- On the job culinary training: Hawaii, Portland, New Orleans,
Vancouver, Australia, and Florida
EXPERIENCE
- Fishman and Associates, VP of Design 1994-2021
- Executive Chef World Expos 1984, 1986, 1988
AWARDS
- Silver Medal: “Mystery Box” competition, Florida Restaurant Show, Orlando, Florida, 1993
COMMUNICATION
The key to effective communication is listening. So we ask lots of questions, then listen to your answers. Then, utilizing our many years of operational and design experience, we transform your vision into the most efficient and profitable design for your operation. We also communicate everything on our end, to ensure a fully coordinated, on time and on budget project.
We look forward to learning about your upcoming project
- 1507 Laurel Street, Ste. 2
Sarasota FL 34236
