Sieve & Stone is the creative endeavour of Perth pastry chef Lisa Schreurs-Stone. Since the beginning of her career at award-winning Leeuwin Estate winery in Margaret River 14 years ago, Lisa has worked in Perth’s top restaurants and cafes.
Lisa’s career has taken her from Voyager Estate winery in Margaret River where her team won the Premiers Award at The Institute of Catering Gold Plate Awards, to Must Wine Bar, winning the 2010 Contemporary Australian Restaurant Award while she worked as sous chef. During her time at Must, Lisa assisted owner and head chef Russell Blaikie in producing Must Wine Bar’s cookbook ‘Must Eat’– recipe testing, cooking and styling many of the featured dishes.
But in her role as senior chef de partie at Jackson’s restaurant where Lisa perfected the art of creating exquisite desserts. Jackson’s restaurant was raved about in the New York Times, and retained two stars in the WA Good Food Guide for years. Managing the dessert section under the expert guidance of Jackson’s owner and highly regarded chef Neal Jackson left Lisa with unparalleled experience in hospitality.
Lisa's work has been featured in Gourmet Traveller and The Sunday Times for her cooking. She’s developed a loyal following of dessert devotees over the years while working at Mrs. S café, Cantina 663, Tiisch Café & Bistro and Hylin.
Sieve & Stone is the accumulation of years of running kitchens and dessert-making experience. Lisa is a professional pastry chef and talented baker who is continuously evolving with the industry around her. She only works with the most premium ingredients, and her minimalist two-tier cake designs and elegant styling has become a must-have at Perth weddings and celebrations.