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Leigh Omilinksky

Leigh Omilinsky, Executive Pastry Chef and Partner at Daisies, is reshaping Chicago’s dessert game with her inventive, seasonal approach. At the acclaimed Midwest-Italian restaurant—recognized with a Michelin Bib Gourmand and green star—Omilinsky blends globally refined techniques with Midwestern ingredients, elevating both the in-house bakery and dessert program. Her creations push the boundaries of pastry, garnering attention as a driving force in Chicago’s evolving culinary landscape.
Chef Leigh Omilinsky
Chef
Leigh Omilinsky

The Chef

Aged 10, Chicago-born Omilinsky discovered her passion for pastry after a transformative encounter with a crème brûlée, pivoting from her dreams of becoming a jazz pianist to a patissier. She went on to hone her skills in local Chicago bakeries before earning degrees in Baking & Pastry Arts and Food Service Management from Johnson & Wales University.

Starting her career as a pastry chef at the JW Marriott in Denver, Omilinksky returned to Chicago in 2006, refining her craft alongside culinary luminaries like Rick Tramonto and Gale Gand. She later joined the Michelin-starred L2O and served as Executive Pastry Chef at Sofitel Chicago. Her exceptional talent earned her accolades, including Zagat’s 30 Under 30 in 2013 and Jean Banchet’s Best Pastry Chef in 2014.

A stage at Pierre Hermé in Paris deepened Omilinksky’s expertise in French pastry, while her tenure at Nico Osteria expanded her knowledge of Italian cuisine. She continued to shine as part of Boka Restaurant Group, earning another Jean Banchet nomination in 2019.

In 2023, Omilinsky became Executive Pastry Chef and Partner at Daisies, where she headed up the new pastry program, bringing innovation and artistry to its celebrated new city location. Her work continues to set a new benchmark for Chicago’s pastry scene.

Restaurants

Daisies, a celebrated Midwest-inspired restaurant in Chicago, is renowned for its fresh, house-made pasta and creative comfort food in a welcoming, laid-back atmosphere.

Since its inception in 2017, the restaurant has garnered acclaim for its dedication to locally sourced ingredients, inventive flavor combinations, and approachable yet refined dining. The restaurant’s menu pays homage to Italian traditions while embracing the rich agricultural bounty of the Midwest, making it a standout on Chicago’s vibrant culinary scene.

In 2023, Daisies relocated to a larger, city-center space, enhancing its offerings with a renewed focus on sweets and desserts under the guidance of Omilinsky.

An award-winning chef with a deep passion for Italian cuisine and pastry arts, Omilinsky has elevated the dessert program, introducing a dazzling array of creative confections that perfectly complement the restaurant’s signature pasta. Her expertise adds a new layer of innovation to Daisies, further solidifying its reputation as a go-to destination for both savory and sweet offerings.

Dishes such as ricotta-stuffed agnolotti and heritage grain tagliatelle highlight Daisies’ commitment to craftsmanship, while Omilinsky’s desserts—like seasonal fruit crostatas and tiramisu-inspired creations—have set a new benchmark for Chicago’s pastry scene. Daisies continues to blend tradition with creativity, offering an exceptional dining experience.

The restaurant was first awarded a Michelin green star in 2023 in recognition of the restaurant's sustainable practices and ethical and environmental standards.

Recipes and dishes

Omilinsky has made a name for herself by injecting playfulness and creativity into the pastry world while delivering desserts that perfectly balance simplicity and unforgettable flavor. As a competitor on Food Network’s Best Baker in America Season 2, she showcased her technical prowess and inventive approach to baking, earning national recognition for her talent.

Omilinsky’s signature creations blur the lines between whimsy and refinement. The Wieners Circle croissant—a buttery pastry wrapped around a Chicago-style char-dog—became a viral sensation, embodying her knack for reimagining savory staples as indulgent confections. Equally buzzworthy is her chocolate puck croissant, stuffed with Irish cream mousse, which underscores her ability to make decadence feel approachable.

At Daisies, Omilinsky continues to push boundaries while aligning her desserts with the restaurant’s Midwest-Italian ethos. Her creations celebrate bold flavors, meticulous technique, and deep respect for the dining experience, complementing Daisies’ vegetable-forward pasta and seasonal fare. Whether reinventing a classic or introducing diners to something entirely unexpected, Omilinsky proves that innovation and fun can coexist in pastry, redefining what’s possible one dessert at a time.

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Restaurants

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