Her Story
About Lisa
Lisa Pinckney, also known professionally as Chef Sunni, is a Culinary Experience Specialist and National Distribution Retail Sales professional at Copper, based in Berkeley, California. She works at the intersection of culinary arts and climate technology, specializing in induction cooking methods, recipe development, and retail education for Copper’s energy-efficient cooking systems. In her current role, she supports national retail distribution by conducting training sessions, advancing product knowledge, and helping expand awareness of electrified cooking solutions.
Before joining Copper, Lisa built a distinguished 40-year career in the culinary industry as a chef, restaurateur, and bakery owner in South Georgia. She founded and operated Maddie’s Bakery and Bistro, earning recognition for her culinary craftsmanship, including creating the official dessert for the 1996 Atlanta Olympics. Her work has also included studying under culinary icons such as Julia Child and training in Florence, Italy, contributing to her expertise in recipe innovation, menu development, and food presentation.
Today, Lisa blends her deep culinary background with her commitment to sustainability and community impact. After a decade of retirement, she returned to the workforce to contribute to the climate tech space, focusing on reducing energy use through induction cooking. She is also actively engaged in volunteering interests that include food security, education, environmental sustainability, and community development, reflecting her broader dedication to improving access to resources and empowering local communities.
Her Interview
Ten minutes with Lisa
01What do you attribute your success to?
I attribute my success to Julia Child and my mother, whose influence inspired my passion, discipline, and perseverance throughout my journey.
02What’s the best career advice you’ve ever received?
The best career advice I have received is to follow my intuition and trust that if something does not feel right in my gut, it is unlikely to work out. This guidance was reinforced by Julia Child after I shared my struggles with my academic and career path.
03What advice would you give to young women entering your industry?
The best advice I would give to young women entering my industry is to be prepared for long hours and to understand that success often requires consistency, dedication, and resilience. While the workload can be demanding, staying committed and focused on your long-term goals can help you grow and thrive in the field.
04What are the biggest challenges or opportunities in your field right now?
The biggest challenges and opportunities in my field right now center around the rise of AI and robotics in cooking, and the broader question of how technology will reshape the culinary industry. There is ongoing uncertainty about whether the field will continue to value the human touch—creativity, intuition, and cultural expression—or increasingly embrace automation for efficiency and consistency. This tension presents both a challenge in preserving culinary artistry and an opportunity to redefine how humans and technology can work together in the kitchen.
05What values are most important to you in your work and personal life?
The most important values in my work and personal life are loyalty, authenticity, and staying true to who I am. I believe in being a “ride or die” person—someone who stands by the people I care about, remains dependable, and shows up consistently, even when things get difficult.
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