Emily Luchetti

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female

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http://emilyluchetti.com/

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emilyluchetti

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Cooking, Food & Wine

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Emily Luchetti, executive pastry chef at Farallon and Waterbar Restaurants in San Francisco, is recognized around the world for her award-winning sweet creations. With five cookbooks to her credit and numerous awards, including a 2004 James Beard Award, patrons can always count on a delectable, exotic and innovative end to their meal.

Emily has been executive pastry chef at Farallon since 1997 when the restaurant opened. She has been executive pastry chef of Waterbar since it’s opening in 2008. Her history with Farallon and Waterbar’s co-owner Mark Franz spans more than 20 years when they were both part of the opening team of Stars Restaurant in San Francisco. It was at Stars that Emily began her Bay Area cooking career as a line cook, worki...more Emily Luchetti, executive pastry chef at Farallon and Waterbar Restaurants in San Francisco, is recognized around the world for her award-winning sweet creations. With five cookbooks to her credit and numerous awards, including a 2004 James Beard Award, patrons can always count on a delectable, exotic and innovative end to their meal.

Emily has been executive pastry chef at Farallon since 1997 when the restaurant opened. She has been executive pastry chef of Waterbar since it’s opening in 2008. Her history with Farallon and Waterbar’s co-owner Mark Franz spans more than 20 years when they were both part of the opening team of Stars Restaurant in San Francisco. It was at Stars that Emily began her Bay Area cooking career as a line cook, working her way up to lunch chef and eventually stoking her passion for desserts. She was named executive pastry chef at Stars in 1987, a position she held through July 1995. During that time Emily was also the co-owned StarBake, a retail bakery, with Jeremiah Tower.

Emily has written many cookbooks: Stars Desserts (HarperCollins, 1991), Four Star Desserts (HarperCollins, 1995), A Passion for Desserts (Chronicle Books, 2003), and A Passion for Ice Cream (Chronicle Books, 2006). She created the dessert recipes for The Farallon Cookbook (Chronicle Books, 2000). Her first two books were rereleased as Classic Stars Desserts in 2007. Her latest book is The Fearless Baker (Little, Brown and Company, 2011).

Since the debut of her first book, Emily has passionately taught baking to dessert lovers across the country so that people can obtain the same enjoyment she does from creating something with her hands and providing delectable treats to others to savor. Fundamental to her passion for baking is the belief that desserts increase the social experiences and interactions of friends and family as they linger around the table. Emily Luchetti and her recipes appear regularly in national newspapers and magazines and she has been featured on numerous news programs and The Food Network’s The Ultimate Kitchen, Sweet Dreams, Cookin’ Live with Sara Moulton, Sara’s Secrets and The Martha Stewart Show. She was the co-host of the PBS Series The Holiday Table.

Emily graduated from Denison University in 1979 with a BA in Sociology. Following graduation, she attended the New York Restaurant School and worked in various New York establishments (including David Leiderman’s Manhattan Market and The Silver Palate), building her resume and sharpening her culinary skills prior to moving to the Bay Area. She currently resides in Sausalito.

In addition to the James Beard Award, Emily received honors including the 1998 San Francisco Focus Magazine Pastry Chef of the Year, the 2001 Women Chefs & Restaurateurs Golden Whisk Award and the 2003 Food Arts Magazine Silver Spoon Award. In 2009 The San Francisco Chronicle named her one of 20 Visionary Chefs in the Bay Area. She is currently Vice Chair of The James Beard Foundation.

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43 posts
Emily Luchetti's Blog

Emily Luchetti isn't a Goodreads Author (yet), but she does have a blog, so here are some recent posts imported from her feed.

Cooking with a Mentor- Andre Soltner

In the early 1980’s I was cooking on the line in a small restaurant in New York City. One of my first jobs out of cooking school, I was learning to set up my station quickly and absorb the finer points of putting out food consistently throughout dinner service. It was a tiny kitchen. The only other cook was my boss. He was a great mentor- taught me a lot and encouraged me to always challenge...

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Published on May 03, 2012 07:20 • 2 views

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Books by Emily Luchetti

Average rating: 4.01 · 67 ratings · 17 reviews · 7 distinct works

	The Fearless Baker: Scrumptious Cakes, Pies, Cobblers, Cookies, and Quick Breads that You Can Make to Impress Your Friends and Yourself by Emily Luchetti, Lisa Weiss 3.86 avg rating — 22 ratings — published 2011 — 2 editions	My rating:
	A Passion for Ice Cream 4.25 avg rating — 12 ratings — published 2006	My rating:
	A Passion for Desserts by Emily Luchetti, Ngoc Minh (Photographs), Julian Wass (Photographs) 4.10 avg rating — 10 ratings — published 2003	My rating:
	Four-Star Desserts 4.38 avg rating — 8 ratings — published 1996	My rating:
	Stars Desserts 4.20 avg rating — 5 ratings — published 1991 — 2 editions	My rating:
	Classic Stars Desserts: Favorite Recipes by Emily Luchetti by Emily Luchetti, Sheri Giblin (Photographs) 4.50 avg rating — 4 ratings — published 2007	My rating:
	Farallon: The Very Best of San Francisco Seafood Cuisine by Paul Moore, Mark Franz, Emily Luchetti 3.00 avg rating — 6 ratings — published 2001	My rating: