Lisa Giffen was just appointed as executive chef at Maison Premiere in Williamsburg, which is entering its second summer season as a bar that vamped into a spot with full-meal options like rabbit with spaetzle and yellowfoot mushrooms or golden snapper with bouillabaisse and squid.

The place is heavy on seafood like oysters, razor clams and crab, and Giffen experiments with her twist on New Orleans-inspired dishes. Giffen made her way from Germany, daughter of U.S. Army contractors, to Arizona to New York, where she worked for chefs including Didier Elena at Adour by Alain Ducasse. Higher temps mean their garden area is opening, and Giffen tells us what warmer weather means for fish dishes.

Food & Beverage, Cooking, Chef Restaurants & Dining,