chef lei shishak


I trained at the CIA in New York and hold a certificate in Plant-Based Nutrition from the T. Colin Campbell Center for Nutrition Studies. I began my career at notable food establishments in New York City and Sun Valley, Idaho, and went on to head pastry kitchens in Los Angeles and Orange County. Along the way, I founded Sugar Blossom Bake Shop in San Clemente, California, and have been featured in People, Riviera, Sunset, Los Angeles Daily News, OC Register, KTLA Morning News, and PBS.

My culinary expertise extends to the literary realm with my acclaimed Beach House cookbook series, including Beach House Baking: An Endless Summer of Delicious Desserts, which was named a ‘Top 10 Summer Cookbook’ by USA Today, Beach House Brunch: 100 Delicious Ways to Start Your Long Summer Days, and Beach House Dinners: Simple, Summer-Inspired Recipes for Entertaining Year-Round. I also wrote Farm-To-Table Desserts: 80 Seasonal Organic Recipes From Your Local Farmers’ Market and Easy Plant-Based Cooking for Two: Delicious Vegan Recipes to Enjoy Together, showcasing my passion for vibrant, seasonal, and plant-based cuisine.

I am an editor at Dotdash Meredith’s Allrecipes. As a writer, I have penned for Tasting Table, Mashed, and Munchery. Most weekends, you’ll find me gardening, wandering by the ocean with my family, meal-prepping for the week, and munching on salty snacks.