Michael Laiskonis is the Culinary Director for Boiron Americas. Previously the

Executive Pastry Chef Le Bernardin, his work supported the iconic restaurant in

maintaining three stars from the esteemed Michelin Guide and four stars from the

New York Times.

He was awarded ‘Outstanding Pastry Chef’ in 2007 by the James

Beard Foundation, and in 2014, the International Association of Culinary

Professionals tapped him as its ‘Culinary Professional of the Year’.

As an educator, Laiskonis created the Chocolate Lab at New York City’s Institute

of Culinary Education, a unique resource for exploring bean-to-bar chocolate,

confections, and cacao culture.

As a consultant, he has performed in a broad

range of advisory and product development roles with multinational food

companies and independent restaurant groups, in addition to small start-ups and

creative projects. His writing has appeared in numerous publications and several

cookbook anthologies.

Current name of business – Les Vergers Boiron Americas

Current job title – Culinary Director

How many years in the industry – 30 years

Pastry Area of Expertise - Plated Desserts, Chocolate, Ice Cream & Sorbet

Social media handles - @mlaiskonis

Favorite quote/saying – “The more I learn, the more I realize what I don’t know.”