Malcolm Livingston II

Malcolm Livingston II is a Bronx native whose culinary journey began at the former Culinary Art Institute of New York City, where he studied culinary and restaurant management. After graduation, Malcolm got his chops up as the youngest kitchen staff member at Sirio Maccioni's Le Cirque. After making his rounds amoung NYC's elite, such as Per Se, he landed a post at wd~50 where he continued to lead innovation as Pastry Chef. He's listed amongst Dessert Professional's 2013 Top Ten, Zagat's 30 under 30, and was also a 2014 James Beard Rising Star Chef nominee. When wd~50 closed, an opportunity opened for Malcom to move to Copenhagen, Denmark to take on the role as a Head of Pastry and Research & Development for restaurant noma, where it's regarded as the world's #1 restaurant. After Malcolm left noma, he has collaborated with numerous brands and corporations in the U.S., Japan, Australia and throughout Europe.