Michael Laiskonis was initially trained in visual arts at Wayne State University and started baking professionally, without a formal culinary degree, while in college working in a friend’s bakery. He then moved on to work as both Pastry Chef and Sous Chef under Rick Halberg at Emily’s. In 1997, he joined the critically acclaimed Tribute starting as a line cook for Takashi Yagihashi. He became Tribute’s pastry chef in 1999, where for the next five years he honed his skills as pastry chef. Since 2004 he has been the executive pastry chef at Le Bernardin, 3-Michelin star restaurant, working under Eric Ripert and Maguy Le Coze. Now Laiskonis has found an ideal venue where he can express his interests in the arts, architecture, and science through the alchemy of his innovative dessert-making. In the midst of his busy schedule he still find time to purse his other passions: art, music, film, and photography. Visit Laiskonis’ blog, Notes From the Kitchen.
Laiskonis’ recipe, The Egg, has been featured in the second issue of Desserts Magazine
