Michael Laiskonis is a Pastry Chef Ambassador for Les vergers Boiron based in New York City. Previously the Executive Pastry Chef for Le Bernardin, his work helped the restaurant maintain 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’. In 2015 he created the Chocolate Lab within the Institute of Culinary Education, a unique resource for exploring bean-to-bar chocolate, confections, and cacao culture. As a consultant, Laiskonis has provided a broad range of advisory and product development roles with major food companies and restaurant groups to small start-ups and creative projects.