Michael Laiskonis is one of the most famous pastry chefs in America. He is particularly known for his various experimentations with classic desserts by altering their colors, textures as well as temperature. Michael Laiskonis recipes almost always consist of some unexpected ingredient which lends a unique flavor to the dessert items. Michael Laiskonis believes that food is a successful culmination of science and art and his desserts also have a visual appeal.
Michael Laiskonis currently serves as the executive chef of Le Bernardin creating light and elegant innovative desserts. The long experience has helped him to perfect the Michael Laiskonis recipes for both sweet as well as the savory baked items.
He recently began working in Japanese pastry shops.
Professional Life of Michael Laiskonis
Michael Laiskonis was born and brought up in Michigan. He received his formal education in visual arts but did not possess any professional degree related to culinary skills. He started out as a baker in a friend’s outlet working 16 hours a day. This was his initial experience in baking breads, cakes and savories. Michael Laiskonis eventually became a pastry and sous chef at the Michigan based Emily’s where he served under Rick Halberg. But the highlight of his career came in 1997 when he joined the hugely acclaimed Tribute as a Pastry Chef.
He joined the Le Bernardin as an executive chef in 2004.
Named as the Rising Star by StarChefs.com
Received the American Food & Entertaining Award from Bon Appétit magazine in 2004.
Pastry Art and Design included the name of Michael Laiskonis in their compilation of the 10 best pastry chefs in America twice.
Was voted to be the most Outstanding Pastry Chef by James Beard Foundation in 2007.
Events And Shows
Participated in the first season of Iron Chef America Contest.
Was a guest judge for the ‘Just Desserts’ show that aired on cable television.
Showcased some of the Michael Laiskonis recipes on YouTube. The video was titled as Valentine’s Day Gourmet Brunch.
Michael Laiskonis: Trivia
- Michael Laiskonis hailed Nathan Myhrvold's book, ‘The Modernist Cuisine’ as one of the most important cookbooks ever.