Experience
2019 - 2023
Pastry Chef
Cold Storage SeafoodChicago, IL
2019 - 2023
Pastry Chef
Swift & SonsChicago, IL
2010 - 2015
Executive Pastry Chef
Sofitel Chicago Water TowerChicago, IL
2013 - 2013
Stage
Pierre HerméParis, France
2009 - 2010
Chef de Partie
L20 RestaurantChicago, IL
2006 - 2007
Lead Pastry Cook
Tramonto's Steak and SeafoodWheeling, IL
2004 - 2004
Intern
Lodge at Koele and Manele BayLanai, HI
Education
2004 - 2004
Associate's Degree: Applied Science, Baking and Pastry Arts
Johnson & Wales University - DenverDenver, CO
Advice from Leigh Omilinsky
Quotes about career path, skills, and teamwork from an industry leader.
Don’t be afraid to fail.
If you fail and learn from it, then you’re better off.
At the end of the day, nobody needs dessert so if you have a piece of cake, it better be good!
It feels good to be true and to know that when I did something, I offered the very best of what I could.
My month-long stage at Pierre Hermé in 2013 shaped who I am and how I go about recipes.
It taught me not to be afraid at a time when I wasn’t in a good place in my life. I was lucky enough to spend a day with the chef and his R&D kitchen: the fact that they’re able to produce such a huge quantity of pastries every day while maintaining a perfect service and product really blew me away.
My 7th grade teacher would tell us, “Your worst day has to be good enough” and it has stuck with me ever since – I tell this myself every day.
I like to break things down and research by region.
Our restaurant is Italian, I love to dig into each region's specific culture and cuisine.
I find Instagram and social media really important nowadays.
Things pop up that you would never know. I love to go out to eat as well, it's always good to get out there. Staying inspired also means doing something completely different that is not related to food, such as checking out a museum.
My team is the best.
They are the ones that make the place go so that I can have days off. They are the ones that work the line and push me to push myself.
I keep my team inspired and motivated by involving everyone on a project.
We have a whiteboard with everyone’s name and project in the kitchen. I set up educational workshops, partnering with local vendors and having them come to us to talk about their products. We also make sure to have fun, listening to music, dancing and making fools of ourselves while working really hard!
Roles in Pastry & Baking
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