Chef Elizabeth Falkner - Biography

April 2019

Spiky platinum blond hair distinguishes Elizabeth Falkner in a crowd, but it’s creativity and drive that define her as a chef. From the pastry department at Masa’s under Julian Serrano to head pastry chef at Elka, Falkner went on to open Rubicon with Traci Des Jardins before opening her first restaurant in 1997, San Francisco’s Citizen Cake.

A decade later, Falkner first cookbook was released, Demolition Desserts: Recipes from Citizen Cake. Orson opened in 2008, with Falkner conceptually blurring the lines between sweet and savory and exploring familiar and iconic dishes with characteristic flair. In 2012, Falkner authored Cooking Off the Clock.
Even as fame and recognition follow her—from the Michelin Guide to appearances as both contestant and judge on “Iron Chef America”—Falkner has maintained active involvement in issues of social justice, childhood nutrition, and human rights. In 2012, she moved to New York City to open pizzeria Krescendo in Brooklyn, followed by Italian Bistro Corvo Bianco on the Upper West Side. The same year, she won first prize at the World Pizza Championships in Naples, Italy.

Falkner is now working on a memoir, motivational speaking, competing, participating in industry events like the International Chefs Congress, and developing other projects with her company Falk! Yeah Productions.