Born and raised in California, Chef Lisa Robinson has always had a deep respect for seasonal ingredients and thoughtful cooking. After graduating from Le Cordon Bleu and UC Berkeley, she built a quiet but powerful career—working as a private chef in Santa Barbara, Montecito. Ventura, Santa Ynez and a food stylist for productions across Los Angeles.

In 2020, as the world shut down and wine memberships were paused, Chef Lisa reached out to her farmer friends. Orchards were full, but demand had disappeared. Instead of watching good fruit go to waste, she offered to pick it herself—preserving the harvest one batch at a time.

That effort became LuLu Belle CA. Not a business born of trend or impulse, but one rooted in action and purpose.

Today, each jar is made in Ventura, in small quantities, with attention to detail and a respect for the ingredient. Chef Lisa doesn’t chase perfection—she cultivates it, one season at a time.

Whether she’s sourcing Albion strawberries, layering jars by hand, or filming in her coastal kitchen, she leads with intention. Nothing extra. Everything earned.