Molly Hanisee Bio

Molly Hanisee has an associates degree from the Le Cordon Bleu Culinary Arts program in Pasadena where she graduated with highest honors at the top of her class. She took an internship at Little Dom’s in Los Feliz where she worked in both culinary and pastry in order to become a more rounded chef. Since completion of her internship, Molly has been working as a caterer and private chef. She specializes in southern comfort food, Asian fusion, Italian and French cuisine with signature dishes like deep fried grit balls with andouille sausage and Parmesan cheese and a rich, mouthwatering duck gumbo. Molly has a true passion for food and is a firm believer that you eat with your eyes first, but it is the taste of each bite which you never forget, she has made it her goal to make each and every last bite as visually stunning as it tastes.