Emily Luchetti at Marlowe


Emily Luchetti is the Chief Pastry Officer for The Cavalier, Marlowe, Park Tavern, and Leo's Oyster Bar. Her pastry style is focused – she creates simple, elegant desserts that are full of flavor. She has been issued many accolades and appeared on various shows. She is also an author and her recipes have been published in popular magazines.


  • Chair of Board of Trustees
    James Beard Foundation
  • Who’s Who of Food & Beverage in America
    James Beard Foundation
  • Outstanding Pastry Chef
    James Beard Foundation
  • 20 Visionary Chefs in the Bay Area
    San Francisco Chronicle
  • Pastry Chef of the Year
    San Francisco Focus magazine
  • Silver Spoon Award
    Food Arts magazine
  • Author
    Classic Star Desserts, A Passion for Desserts, A Passion for Ice Cream, The Fearless Baker
  • ChefsFeed Winner
    One of the Best Things to Eat in SF

My Restaurants

Where I Eat

Behind the Scenes

Chef Emily Luchetti reviews  at post.venue.name
"Warm plum jam fresh out of the pot on buttered whole grain toast. Jam cupboard overflowing near end of summer."
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Chef Emily Luchetti reviews  at post.venue.name
"You saw it here first. New England ice cream sandwich- blueberry muffin and peach ice cream. My muffins and @oakes_nancy 's brilliant idea. Breakfast or Dessert?"
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From My Menu

Chef Patrick Kelly reviews Marlowe burger at Marlowe
$$ | Breakfast/Brunch | Modern | American
"I’m partial because it’s in my neighborhood, but Marlowe’s burger and fries are the best. It’s a big, fat burger that’s simply done, and the kitchen always hits the right temperature. It’s served on a very simple Acme bun, but it comes together just right. Their French fries stay crispy forever, too."
Chef Melissa Perello reviews Smoked deviled eggs at Park Tavern
$$$ | Modern | American
North Beach
"These eggs have an intriguingly smokey flavor. I love the slight pickle and spice of the jalapeño, as well as the little, crisp bite from the bacon chip they place on top of the egg."
Chef Alexander Ong reviews "Poulet noir" at Park Tavern
$$$ | Modern | American
North Beach
"The Demons on Horseback are outstanding, but the "poulet noir" with black truffles, pearl onions, and stuffing is the star. Thank you to chef Jennifer Puccio and her staff."
Chef Arnold Eric Wong reviews English custard soldiers at The Cavalier
$$$ | Breakfast/Brunch | British
Union Square, SOMA
"These nutmeg, cream, and sugar soldiers are awesome. They have just the right portion of decadence. I can't decide what to order; I want everything on the breakfast menu. "

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