Emily Luchetti

Emily helped define American pastry starting in the 1980s. After attending The New York Restaurant School and working the line for seven years, she moved to the pastry kitchen at Stars and never looked back. In San Francisco, she was pastry chef at Stars, Farallon, Waterbar, and with the Big Night Restaurant Group. She authored award-winning cookbooks including Stars Desserts and A Passion for Ice Cream.

Her honors include a James Beard Award for Outstanding Pastry Chef, the Women Chefs & Restaurateurs Golden Whisk Award, and a room named after her at The Inn at Little Washington. A former Dean at The International Culinary Center and long-time James Beard Foundation board member, Emily now sells sweets at markets and is writing a book about food and life.