Emily Wallendjack

Executive Pastry Chef Emily Wallendjack joined Print’s culinary team in 2013. A graduate of the Culinary Institute of America, Emily has worked at Oceana, Jean-Georges & Nougatine, Pierre Hermé in Paris, and at Cookshop. Prior to joining the team at PRINT., Emily was the Executive Pastry Chef at Veritas when she earned praise from the New York Time’s restaurant reviewer Sam Sifton in his three star review of Veritas.

Emily’s accolades include nominations for Star Chef’s “Rising Star Pastry Chef” and Food and Wine’s “Best New Pastry Chef”. She was also the winner of Food Network’s competition series Sweet Genius during Season 3.

In harmony with Chef Rodriguez’s seasonally-inspired menu, Emily’s desserts are a rustic yet sophisticated play on classic desserts, made from seasonal, traceably-sourced ingredients.