Michael Laiskonis

Michael Laiskonis
As executive pastry chef at New York’s Le Bernardin, Michael Laiskonis produces desserts that are a balance of art and science. His culinary training is primarily self-directed: While in college studying fine arts, he worked at a bakery and became fascinated by the science of bread, its Zen-like process, and its living, breathing nature; from there he set out to learn everything he could about baking and pastry. He was pastry chef at Emily’s in Northville, MI, and Tribute Restaurant in Farmington Hills, MI, before joining Le Bernardin in 2004; in 2007 he was named the James Beard Foundation’s Outstanding Pastry Chef.

Michael Laiskonis on gourmet.com

chefs + restaurants

Dessert Soups

A great alternative to rustic fruit pastries, chilled soups are both elegant and effortless.
chefs + restaurants

Black-Garlic Magic

These sweet, fermented cloves add depth to any dish—even desserts.
chefs + restaurants

Chocolate’s Savory Side

The dark, complex flavors of cacao are finally making their way beyond just desserts.
chefs + restaurants

Thanksgiving Without a Net

This chef’s nontraditional approach to the holiday involves a vast variety of foods and almost no advance planning.
chefs + restaurants

Vegetables for Dessert

Candied eggplant, parsnip cakes, tomato-berry tarts: Le Bernardin’s pastry chef explains how to use savory ingredients in sweet new ways.
chefs + restaurants

Desserts on the Grill

Le Bernardin pastry chef Michael Laiskonis explains how to create a grand finale with sweet and smoky grilled desserts.
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