With an unwavering dedication to fresh ingredients and a knack for turning culinary experiments into menu favorites, Lisi has turned Blue Table into a local hotspot. 

Although Stefano's resume suggests he is a better-qualified construction worker from Florence than a successful southern California Chef, his unique upbringing left him with a notable culinary education.

Growing up on his own farm, raising rabbits, sheep, wild boar and horses, Stefano loves his meat.  But it may be the indelible time spent watching his 13 aunts cook solely from the land that has prepared him for his current position.

On most mornings, you will likely find the averaged height, dark haired Lisi in the Calabasas kitchen. Starting at 5 a.m., he prepares all the food himself.

 "I don't like people touching my food," he says with a sly grin.  "In the kitchen, if you don't stay, people change your food. And, I like my food, it shouldn't change."

Whether it is his Italian roots or his strong sense of self, Chef Lisi vigorously believes in quality control. And it is working. Both of his restaurants in Agoura Hills and Calabasas are teeming with curious palates, persistently seeking his next creation. 

With no formal culinary training, Lisi relies on avid experimentation and a pinch of fresh humor. He is tirelessly tasting and trying new combinations. Lisi seeks other chefs that possess a pure desire to cook – not necessarily a formally trained hand. 

"I teach all the guys that work here," he explains, rubbing his red forehead.

And it is no surprise. Chef Lisi cooked his first meal a mere six years ago, when he first moved to America. Gina, his wife, and part owner in the store, was studying Architecture in Florence when she met him. 

"He took me to his family's house and they cooked a fabulous meal for me," she beams. "We were friends for a month before we started dating. Now we've been married six years." 

Upon moving to Calabasas, Ellen's father Jim, owner of the Blue Table, urged Lisi to cook at Blue Table.

The rest is history. After spending time helping around the kitchen, he soon became the lead chef and menu developer. Now it is his life.

Besides fresh cheese and bread delivered every morning, Lisi also imports gelato, cannoli and sorbet every two weeks. 

"I like food. I like all food and I love my job," Lisi explains in broken English. "I work for the money, sure, but mostly for the food." 

Blue Table in Agoura Hills will open for dinner in just a few weeks, according to Lisi. They are currently looking to open for a few hours to accommodate the sometimes hungry, late night Canyon Club crowd.