A graduate of the Culinary Institute of America, Emily Wallendjack has worked at Oceana, Jean-Georges Vongerichten’s Nougatine—alongside Johnny Iuzzini for three years—and Pierre Hermé in Paris. Before joining Veritas, Wallendjack was pastry chef at Cookshop, where she created the restaurant’s popular ice cream cart.

In harmony with Chef Sam Hazen’s contemporary American menu at Veritas, Wallendjack’s desserts play on comforting classics made with seasonal products and top-quality ingredients.