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Chef Michael Laiskonis

Executive Pastry Chef


Le Bernardin


Modern, Inventive Desserts

Signature Dishes
Chocolate Peanut


About Working With This Chef:

Days & Hours: Generally, a stage would work either an afternoon service shift (2pm-10pm) or morning production shift (8am-4pm), though I would encourage all candidates to experience both aspects of the pastry kitchen. Other arrangements will be considered, but must be agreed upon in advance.

Uniform Provided: One can be provided if necessary

Insurance Required: To be determined

Stages Taking On: Considering two stages per month

Length of Each Stage Program: Up to one week

Consider Hiring the Stage as an Employee: All stage candidates will be considered for employment if there is a position available.


For Applicants:

Expectations & Qualifications
Pastry stages are expected to observe, ask questions, and take part in certain aspects of daily preparation and service, while being respectful of the tone and atmosphere of the kitchen. Some degree of culinary experience or training is preferred.

A stage in our pastry kitchen will observe all aspects of production and service in a four-star environment. The stage will participate in and learn both classic and modern techniques to achieve the highest level of quality.

Mini Bio:

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.

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 united 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 two years later.

Now at Le Bernardin since 2004, Laiskonis finds the perfect venue to express his ideas through the alchemy of his unique desserts.

Laiskonis is hailed as a leader in pastry, receiving the Bon Appétit 2004 American Food & Entertaining Award. named him a Rising Star in 2006. Laiskonis attracts continuous attention from International Herald Tribune, GQ, Wall Street Journal, the New York Times, Forbes, Food & Wine, Gourmet, Details, Art Culinaire, Food Arts and Chocolatier.

Mentors & Influences

Rick Halberg, Takashi Yagihashi, Eric Ripert. I've taken different aspects of cooking from each chef I've worked for; passion, discipline, technique, and most importantly, that elusive quality that makes a great chef more than just a good cook.


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