Michael Laiskonis is a world-class pastry chef, culinary consultant, and the Culinary Director for Boiron Americas. He skyrocketed to industry fame during his brilliant eight-year run as Executive Pastry Chef at Le Bernardin, helping the iconic kitchen secure three Michelin stars and four stars from The New York Times. A winner of the James Beard Award for Outstanding Pastry Chef (2007) and Bon Appétit's Pastry Chef of the Year (2004), Laiskonis later shaped the next generation of culinary talent as the Creative Director of the Institute of Culinary Education for over a decade, where he built the school's premier Bean-to-Bar Chocolate Lab. He is also an accomplished industry writer whose essays have appeared in The Atlantic and Saveur.
