Emiko Chisholm
Koloman
Emiko Chisolm is the Executive Pastry Chef at Koloman. Emiko was born in Nova Scotia, Canada and moved to the states to grow up in Rockland County, New York. Emiko worked in pastry at Balthazar under Mark Tasker, and then headed the pastry program at Augustine, where she met and worked with Markus Glocker. Emiko... READ MORE
Emiko Chisolm is the Executive Pastry Chef at Koloman. Emiko was born in Nova Scotia, Canada and moved to the states to grow up in Rockland County, New York. Emiko worked in pastry at Balthazar under Mark Tasker, and then headed the pastry program at Augustine, where she met and worked with Markus Glocker. Emiko is committed to the French and Austrian pastry tradition, and is looking forward to working with Chef Markus, as she knows his passion for incorporating pastry throughout the menu. Emiko’s first pastry job was at Balthazaar and had previously worked in the catering business prior. Emiko is classically trained through the pastry programs at Balthazaar and Augustine and has always had a passion for French and Austrian style pastry.
Accolades:
● Esquire – Esquire’s Best New Restaurants in America, 2022
○ Pastry Chef of the Year for 2022
○ “To nail the desserts at an Austrian/French restaurant is no mean feat, but Balthazar veteran Emiko Chisholm triumphs at Koloman with sweets that are both traditional (such as her spot-on sacher torte) and innovative (her crème brûlée incorporates mint, duck eggs, and caramelized pineapple). Yet Chisholm’s role at Koloman goes way beyond the sugary stuff: those are her fluffy and punchy gougères with Alpine cheese at the start of the meal, and that’s her pumpernickel accompanying the raw oysters, and it’s her cheese soufflé that everyone keeps swooning over on Instagram. Chef Markus Glocker would be the first one to tell you: Chisholm is Koloman’s ace in the hole.” – Jeff Gordinier
● Eater – Koloman Brightens Up the Former Breslin
○ “After dinner, consider desserts from Emiko Chisholm, formerly at Balthazar under Mark Tasker, followed by Augustine.” – Melissa McCart
● NYT – Restaurant Review: At Koloman, Elegant Schnitzel and Other Viennese Wondersc
○ “Nobody I know is predicting a comeback for pastry chefs, seen by many restaurants as an expensive indulgence even before the pandemic. So it’s an unexpected pleasure to find that Koloman’s owners have hired a good one, Emiko Chisholm. I love how much apple flavor she gets into a fairly classic strudel, and I’m impressed by the imagination she used to turn palatschinken filled with fromage blanc into something that looks like a head of garlic in cross section and tastes like cream, vanilla and sugar: complete, charming simplicity. To puncture that sweetness, there’s a citrus salad and a grapefruit sorbet infused with bay leaves.” – Pete Wells
