Emily Luchetti
Emily Luchetti, Level 1
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Emily LuchettiExecutive Pastry Chef, Farallon and Waterbar - San FranciscoPersonal MissionEmpowering home cooks to take the fear out of baking. Unique SpecialtyMaking fabulous tasting desserts. Fruit desserts, desserts that aren't too sweet, and desserts so full of favor that you can't resist a second bite.Other PassionsCooking, sitting in a beach chair reading a book with my toes in the sand, playing tennis, riding bikes, and checking the chicken coop for eggs.Websitehttp://www.emilyluchetti.com/
Emily Luchetti, the executive chef at Farallon Restaurant in San Francisco, is a well-known cookbook author recognized around the country for her award-winning sweet creations. With six cookbooks to her credit and numerous awards, Emily Luchetti has been with the Farallon since its inception in 1997 and at Waterbar since it opened in 2008. She began her culinary career on the savory side of the kitchen at San Francisco’s legendary Stars restaurant before switching to the sweet side three years later. She was the pastry chef at Stars for seven years and also co-owned the retail bakery StarBake. The petite powerhouse is the author of Stars Desserts (1991), Four Star Desserts (1995), A Passion for Desserts (2003), A Passion for Ice Cream (2006), and The Fearless Baker (2011). Her first two books were rereleased as Classic Stars Desserts (2007). Luchetti’s honors include the 1998 San Francisco Focus Magazine Pastry Chef of the Year, the 2001 Women Chefs & Restaurateurs Golden Whisk Award, the 2003 Food Arts magazine Silver Spoon Award, and the 2004 James Beard Foundation Award for Outstanding Pastry Chef. From 1994 to 1999, she served as chairperson of Women Chefs & Restaurateurs. Over the last three years, the San Francisco Chronicle chose Luchetti as one of 20 Visionary Chefs in the Bay Area. Luchetti was inducted into the Culinary Pioneers of America, and was named a dean of the International Culinary Center. In 2012, she was inducted into the James Beard Foundation Who’s Who of Food & Beverage in America. Prior to being named chair of the JBF board of trustees, Luchetti served on the Foundation board for six years, three as vice chair, and as chair of the James Beard Awards Committee. READ FULL BIO
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The James Beard Foundation Pastry Chef of the Year 2004
The International Culinary Center Dean New York and California
International Association of Culinary Professionals Cookbook Award A Passion for Ice Cream 2007
America Culinary Federation Pioneer Award 2009