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.
