Talking With: Lisa Stalvey, Malibu Chef, Caterer and Author

“Losing three fingers in an industrial Cuisinart was the last thing I thought would happen to me,” Chef Lisa Stalvey told Modern Restaurant Management magazine for our “Talking With:” series. “Being 24 and thinking I was immortal and nothing would ever happen to me was devastating psychologically. It took a long, long time to process.” Stalvey’s healing process is recounted in “Food, Sex, Wine and Cigars: A Memoir.” Her 38-year career in the culinary industry includes a 1980 apprenticeship with Wolfgang Puck that led to becoming his head chef at Spago, Sunset and working as a line cook at Ma Maison. She currently owns and operates two catering businesses, Malibu Catering and The Malibu Chef.

Why did you choose a career in the food industry or why do you feel the industry chose you?

Lisa StalveyI didn’t choose – it definitely chose me. I cooked at home with my mother when I was young, and in my teens I actually took over the shopping and cooking for four…