Hi there, I’m Lisa Mosley, a proud New Yorker with a deep love for cooking meat in all its glorious forms. Whether it’s a slow-smoked brisket, a seared ribeye, or a delicate lamb chop with a rosemary crust, there’s something about the transformation of raw meat into a flavorful, soul-satisfying dish that has always fascinated me.
I grew up in Queens, in a family where dinner was sacred. My mom was a wizard with the oven, and my dad could grill like a pro. I remember being six years old, standing on a stool to reach the counter, learning to season chicken thighs with salt, pepper, and a secret blend my mom swore she’d never reveal. That was the beginning of a lifelong obsession.
By the time I was a teenager, I was already experimenting—marinades, dry rubs, sous-vide techniques, even butchering my own cuts from whole sides I picked up at the local market. I trained at the Culinary Institute of America in Hyde Park, but honestly, my best lessons came from trial and error, listening to butchers, pitmasters, and chefs from all walks of life. I’ve burned things, overcooked roasts, under-rested steaks—and I’ve learned something valuable from each slip.
Today, I run a small but bustling kitchen in Brooklyn where I host pop-up dinners, meat-centric workshops, and tasting menus that celebrate the animal from nose to tail. I believe in respecting every cut, wasting nothing, and always cooking with intention. Meat isn’t just my specialty—it’s my passion, my craft, and in many ways, my language.
I love sharing what I know with anyone curious about cooking—whether you’re flipping your first burger or dry-aging a tomahawk. Food connects us, teaches us patience, creativity, and generosity. So if you ever find yourself wondering how to render duck fat perfectly or reverse-sear a tri-tip, you’ve found a friend in me.
Here’s to the sizzle, the smoke, and the joy of cooking meat right.