Emily Luchetti

Emily Luchetti is the executive pastry chef at Farallon and Waterbar Restaurants in San Francisco. With six cookbooks to her credit and numerous awards, including a 2004 James Beard Award, patrons can always count on a delicious end to their meal. Emily has been at Farallon since its inception in 1997. She has been executive pastry chef of Waterbar since it opened in 2008. Her history with Farallon and Waterbar’s co-owner Mark Franz began when they met at Jeremiah Tower’s legendary Stars Restaurant in 1984. Emily began her tenure on the savory side of the kitchen but switched to the sweet side in 1987 and was pastry chef until 1995. Emily also co-owned StarBake, a retail bakery, with Jeremiah Tower. Emily is the author of 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). Her latest book is The Fearless Baker (Little, Brown and Company, 2011).She created the dessert recipes for The Farallon Cookbook (Chronicle Books, 2000). Her first two books were rereleased as Classic Stars Desserts. (Chronicle Books, 2007). Emily has also 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. In 2009 she was inducted into the Culinary Pioneers of America. Emily is a Dean of The French Culinary Institute located in New York and California. She formerly served as Vice Chair of The James Beard Foundation. Emily Luchetti and her recipes appear regularly in national newspapers and magazines She has been featured on numerous television programs including The Food Network’s The Ultimate Kitchen, Sweet Dreams, Cookin’ Live, Sara’s Secrets, The Martha Stewart Show, Essential Pepin. She was the co-host of the PBS Series, The Holiday Table. Emily graduated from Denison University in 1979 with a BA in Sociology. She attended the New York Restaurant School, worked at several New York City food establishments and spent a year cooking in France before moving to The San Francisco Bay Area. She currently resides in Sausalito.

Articles & Recipes by Emily Luchetti

Cornmeal Almond Biscotti cookies


Corn might have started out in the Americas, but the Italians really know how to make tasty delicacies with it. Grainy and nutty, these “dunkers” go well with fruit or hot tea, and easily pack into a picnic basket or daypack for the perfect sweet cookie treat.

Cocoa Nib Biscotti


These twice-baked biscuits are ideal for dunking – in hot coffee when it’s cold, in cold coffee when it’s hot, or in milk any time at all.

Oatmeal Orange Milk Chocolate Chunk Cookies


There’s nothing like a good old fashioned oatmeal cookie. This one has a new fashioned twist. Whether orange brings out the best in chocolate or it’s the other way around, this unique flavor combination is both fragrant and deep.

Strawberry Linzer Bar Cookies


The Linzer torte is the oldest known cake recipe in the world, dating back to 1653 in the city of Linz, Austria. It is so delectable – no wonder it has lasted this long! While this easier cookie version is made with strawberry jam, it can also be assembled with the more traditional choice of raspberry jam.

Brown Butter Pecan Cinnamon Bars


Bar cookies are particularly easy to make since you melt the butter first, and these have a special spiciness from the singular taste of browned butter combined with cinnamon.

Flourless Chocolate Cake


This cake is moist and fudgey - perfect for chocoholics. This recipe is kosher for Passover and can also be baked around your schedule as it stays fresh for a couple of days.

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