Lisa Morrison



Lisa Morrison is a Professional Cookery Teacher at William Angliss Institute, one of Australia's leading hospitality training providers. With 12 years teaching and 20 years industry experience, Lisa has devoted her career to providing students with the skills, confidence and motivation to succeed in a highly competitive industry.

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About Lisa Morrison

Lisa commenced her culinary career in 1996 as an apprentice at The Sofitel Melbourne, whilst training as a student herself at William Angliss Institute. During this time she gained extensive experience in the areas of fine dining, banqueting, buffets and patisserie. Lisa also competed in many high-level culinary competitions and events and travelled through Europe to gain international experience.
Lisa then accepted the role of Head Pastry Chef at The Mansion Hotel in Werribee, before joining the team at Fenix Restaurant to work alongside Chef and Owner, Gary Mehigan who has been a long-term mentor to her.
In 2004 Lisa joined William Angliss Institute. In her role at William Angliss, Lisa is particularly committed to supporting the advancement of females and students who are less advantaged and less abled, to best support students and kick start their careers.
Lisa currently coordinates the Great Chefs program which continues to be a signature activity at the Institute. This program provides cookery and hospitality students the chance to work alongside Australia's most influential chefs to maximise the student learning experience. It also positions students at the cutting edge of culinary innovation, providing first-hand experience working with the latest food trends, using specialised techniques and equipment.
For the last 14 years Lisa has been instrumental in organising Melbourne Food and Wine Festival events; Taste of the Sea culinary events; and involved in the Fonterra Proud to be a Chef culinary competition. She is also an accredited judge for many local and national competitions across numerous culinary associations.
Lisa's extensive experience and mentorship has helped shaped the careers of a generation of Australian chefs. Working closely with both her students and industry partners, Lisa assists to accurately match the strengths and skills of apprentices with a vast network of employers for successful results.
Lisa has kindly shared her recipe for Chocolate Pave, Salted Caramel Popcorn, Popcorn Sherbet, Chocolate Syrup and Flowerdale Farm Popcorn Shoots. Enjoy this dish at Angliss Restaurant or view it on the Flowerdale Farm website.

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