Sometimes what defines a person is not always obvious. Not the case with Lisa Bailey. She is a Texan through and through- born and raised in Brazoria, TX. Being from the south it is no surprise that food and hospitality are her greatest passions! Lisa’s love of cooking was inspired at an early age by episodes of “Julia Child” and “Great Chefs of The West” . Visits with her grandmother in southern Louisiana just affirmed her love of copper pots, KitchenAid mixers and the refined southern cuisine that her grandmother prepared so effortlessly. At age 12, Lisa wrote a poem entitled “ A Chef Is What I Want To Be” and her future became clear. After graduating high school, Lisa won the Anne Criswell scholarship to attend the Art Institute of Houston. During school Lisa had the opportunity to work in the pristine kitchens of the Houston Country Club and Four Seasons Hotel Houston where her love of pastry was ignited. In 2003 she continued her career as pastry chef for John Harris at “Lilette Restaurant” in New Orleans . After New Orleans, Lisa once again joined the team at the Four Seasons Las Vegas before becoming the opening pastry chef for “Corsa” restaurant at the Wynn Las Vegas. It was during their time in Vegas that Lisa, and now husband - Keegan Gerhard, realized that their dream of opening a place of their own was becoming a possibility. In 2008, Lisa and Keegan brought their dream to reality with the opening of “D Bar Desserts” in Denver, Colorado. Lisa was quickly named best new pastry chef in Denver by local media and D Bar named top 10 best new restaurants in Denver by 5280 magazine in its opening year. D Bar has been awarded People’s Choice Best Desserts in Denver every year since it’s opening. In 2015, Lisa was honored to be named to the “Top 10 Pastry Chefs in America” by Dessert Professional magazine. Her most recent venture is “Füdmill”, a commissary bakery collaboration with her husband Keegan and Chef Alex Seidel. One can only imagine what the future will hold for this talented young woman but one thing is certain – it is sure to be sweet!