As executive pastry chef at New York’s four star Le Bernardin, Michael Laiskonis produces exquisite desserts that are an elegant balance of art and science.   Recently awarded Outstanding Pastry Chef of 2007 by the James Beard Foundation, Laiskonis is celebrated for signature desserts that gracefully layer textures and flavors.  New York Times reviewer Frank Bruni proclaims Laiskonis’ desserts are “exemplary…They are sophisticated without being pretentious, multifaceted but not unduly fanciful.”

A native of Michigan, Laiskonis’ culinary training is primarily self-directed.   As a fine arts student in college, he discovered his passion for pastries while working at a bakery.  Initially fascinated by the science of bread, its Zen-like process, and its living, breathing nature, Laiskonis immersed himself in learning everything he could about baking and pastry.  Realizing the architectural nature of dessert, with its foundation in flavor and form, Laiskonis was finally able to unite his passions for art and science.

After two years, he was appointed pastry chef and sous chef under Rick Halberg at Emily’s in Northville, MI.  In 1997 he joined Tribute restaurant, starting as a line cook before assuming the role of pastry chef.  Influenced by this experience in both culinary realms, Laiskonis’ approach to dessert often combines tastes that are both savory and sweet.   In his five-year tenure as pastry chef at Tribute, Pastry Art and Design twice named him one of the “10 Best Pastry Chefs in America” (2002, 2003).

Now at Le Bernardin since 2004, 35-year-old Laiskonis finds the perfect venue to express his ideas through the alchemy of his unique desserts.  Eric Ripert, Le Bernardin executive chef and co-owner, says, “Michael’s sensibilities perfectly complement the Le Bernardin style of light, inventive, elegant food.”

In addition to his work at Le Bernardin, Laiskonis acts as a consultant and participates in numerous “celebrity chef” events. He served as the moderator of the pastry forum at eGullet.com and also participated as a challenger on Food Network’s first season of Iron Chef America. Since 2006, Laiskonis has consulted for pastry shops in Tokyo and Osaka, Japan and has also worked with the National Peanut Board developing dessert ideas using health conscious techniques and ingredients.

Laiskonis has been featured in numerous television and radio appearances, including most recently The Today Show and The Martha Stewart Show. He was the recipient of Bon Appétit magazine’s prestigious 2004 American Food & Entertaining Award and Starchefs.com acknowledged him as one its Rising Stars in 2006.  Laiskonis has received accolades from luminaries such as Patricia Wells in the International Herald Tribune, and has been noted by the GQ, Wall Street Journal, the New York Times, Quarterly Review of Wines, Forbes, Food & Wine, Gourmet, and Details, as well as in leading industry publications such as Art Culinaire, Food Arts and Chocolatier. In 2008, Laiskonis joined the ranks of chef-bloggers, with his site www.michael-laiskonis.com.