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. Starchefs.com 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.

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.