Pastry Chef Sarah Kosikowski of Sixteen at the Trump International Hotel & Tower Chicago - Biography

Chicago, IL

July 2011

During her ten-plus years in the industry, Pastry Chef Sarah Kosikowski has earned a multitude of culinary honors, including a 2009 James Beard Foundation Awards nomination in the “Rising Star Chef” category.

Chef Kosikowski previously served as executive pastry chef at Michael Mina at the Bellagio Hotel in Las Vegas. Prior to her time there, she worked as executive pastry chef at the four-star Fleur de Lys in Las Vegas under the direction of Chefs Laurent Pillard and Hubert Keller. She also directed pastry production at the AAA Five-Diamond award-winning Wynn Hotel.

Kosikowski spent her formative years at The French Laundry in Yountville, California, Citizen Cake in San Francisco, and the Ritz-Carlton Dining Room, also in San Francisco.

Bringing an impressive industry profile to Trump International Hotel & Tower Chicago, Kosikowski has been invited to participate in culinary events and festivals worldwide. She was featured as a “Rising Star Pastry Chef” on the cover of Luxury Las Vegas magazine and on the cover of the premier issue of Dessert Professional, created by the editors of Pastry Art & Design.

At Trump International Hotel & Tower Chicago, Chef Sarah Kosikowski oversees the dessert program at the property’s chic, modern American restaurant, Sixteen, under Executive Chef Frank Brunacci.