Elizabeth Falkner

Celebrity Chef

I look at food as art movements--really, because my dad is an abstract painter--and I look at the evolution of products, things dying, different trends, the Mediterranean influence. I've always blown my money going to other restaurants, so I learned a lot. It has all affected the way I cook here today.
Rib Eye on the Grill
EVENTS
Ultimate Flavors of the Islands 2014: Be part of the culinary experience of a lifetime at the Ultimate Flavors of the Islands this May 30, 2014 at St. Thomas. Delight your senses with the wide selection of food and drinks from the islands' best restaurants, cooking demos from Celebrity Chefs and the Ultimate Chef's Challenge. Mark your calendar today!
Honorary Chef, Taste of Hope for the American Cancer Society, New York, NY
Los Angeles Food & Wine: Los Angeles Food & Wine Cuisine and culture collide this August 22-25 as the Los Angeles Food & Wine Festival brings some of the most celebrated culinary talent in the country together for a four day, city-wide, epicurean extravaganza.
EDUCATION & EXPERIENCE
San Francisco Art Institute. San Francisco, CA
Graduate
Elka in the Miyako Hotel. San Francisco, CA
Pastry Chef
Rubicon Restaurant. San Francisco, CA
Pastry Chef
Orson Restaurant. San Francisco, CA
Executive Chef/ Co-Owner
Citizen Cake Patisserie, Restaurant, Bar. San Francisco, CA
Executive Chef/ Owner
Krescendo Pizza. Brooklyn, NY
Consultant/ Launch Chef
Corvo Bianco. New York, New York
Executive Chef/ Consultant
SKILLS & EXPERTISE
Cook book author
TV Personality
Food styling
Food industry consulting
Food styling
Leadership
Menu development
TV/radio guest appearances
I love the simplicity of pasta with a short rib ragout and some good bread and a great salad. So I think my food definitely tries to speak both of those languages at the same time. As a chef I try to be, "Ha, I've never had this ingredient with that dish," or, "I found some great stuff from a local farmer." But I'm not going to give it to you in a precious way. I want it to be approachable, to translate.
GALLERY
VIDEO

  • The Chocolate Adventure Contest - Cupcake Edition 2010

  • Great Moments at ICC: Elizabeth Falkner's Buffalo Chicken Nugget with Bleu Cheese Ice Cream

  • Upside Pear Crunch Coffee Cake recipe - Chef Elizabeth Falkner

  • THE Dish: Chef Elizabeth Falkner's ultimate dish
MEMBERSHIPS & AFFILIATIONS
AWARDS & ACCOLADES
  • "Next Iron Chef, Super Chefs," in which she was a finalist and runner up
  • "Rising Star Chef" by the San Francisco Chronicle
  • "Best Pastry Chef" by San Francisco magazine
  • James Beard Foundation Award nominee
  • Women Chefs & Restaurateurs awarded her a Golden Bowl award in 2003.
  • 2003, Bon Appetit named her "America's 10 Top Pastry Chefs."
  • 2005, she was nominated for "Pastry Chef of the Year" by the James Beard Foundation
  • 2006, Bon Appetit named her "Pastry Chef of the Year"
  • Falkner's first cookbook, Demolition Desserts (2007) was a finalist for IACP's Julia Child Best First Cookbook award in 2008
DISTRIBUTORS
  • Pepsi
  • Kraft
  • Nabisco
  • Nestle
  • General Mills
  • Hershey
  • Starbucks
  • Pillsbury
CLIENTS
  • Pepsi
  • Kraft
  • Nabisco
  • Nestle
  • General Mills
  • Hershey
  • Starbucks
  • Pillsbury
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Elizabeth Falkner
Elizabeth Falkner
New York, NY
United States

Elizabeth Falkner
Chef/Author/TV Culinary Instigator


Chef Elizabeth Falkner is one of the culinary world’s most recognizable chefs and continues to be a leader and pioneer in the culinary arts. For more than twenty years, she wowed the San Francisco/Bay Area with her desserts, then with two Michelin-recommended restaurants - Citizen Cake, a multiple award winning restaurant, bar and patisserie, and Orson.

After moving to New York in 2012, Falkner successfully launched two independent restaurants within a year and gained immediate successful press including a 2 Star NY Times review for her pizza in Brooklyn.

Falkner is a multiple award winning chef and a James Beard Foundation Award nominee.

A lover of culinary competition, Falkner has competed in multiple culinary competitions including Food Network’s “Next Iron Chef, Redemption,” “Iron Chef America” and “Next Iron Chef, Super Chefs,” in which she was a finalist and runner up. She has been a three time competitor on “Food Network Challenge,”  as well as a contestant on Bravo’s “Top Chef Masters.” In addition to competing, Falkner also has acted as judge on several episodes on the Top Chef series on Bravo network and on Cooking Channel and Food Network, Canada “Sugar Showdown”. Chef Falkner was the first American to win the “Freestyle” category of the World Pizza Championship in Naples, Italy in 2012 with her pizza called, “Finnochio Flower Power”.

Falkner also has consulted for numerous products and brands including  ScharffenBerger, Prosciutto di Parma, Meat and Livestock Australia, Pillsbury, Starbucks, iSi, and is the first female chef on the culinary council of Holland-America Line.

Falkner’s first cookbook, Demolition Desserts (2007) was a finalist for IACP’s Julia Child Best First Cookbook award in 2008. Cooking Off the Clock, her second book, was released August 2012.

Currently, Falkner is working on a memoir book, a theatrical food performance art piece, training for the NYC Marathon and other speaking, food and fitness, television and web projects. She served as the president of Women Chefs & Restaurateurs from April 2014 to April 2015 as well programming and producing the most highly attended annual conference and Women Who Inspire awards and gala in NYC in April 2015.

A graduate of the San Francisco Art Institute with a particular interest in film, and a long time soccer player, Falkner often finds culinary inspiration in film, art, music and sculpture as well as team sports.