When Lisa recalls memories of using her Grandma’s cobalt blue KitchenAid mixer as a 10-year-old, it’s clear that becoming a pastry chef was a foregone conclusion. After completing culinary school in her home state of Texas, Lisa realized her passion for pastry and practiced her art in New Orleans before being summoned to the Coupe de Monde de la Pâtisserie in Lyon, France. Soon after, she served as the opening chef for Corsa at the Wynn Las Vegas which helped her understand what it would take to make her own restaurant a reality. D Bar Desserts was launched in 2008, placing her and the restaurant on top 10 lists in their first year. Füdmill represents the combination of her pastry and restaurant skills, supplying her the means to provide her creations to a wider audience in addition to her D Bar guests.