Team
Jill Bates
Executive Pastry Chef
John Evans
Sous Chef
Michael Laiskonis
Executive Consulting Chef
Jill Bates
Executive Pastry Chef
Renowned Chef Jill Bates brings her talent to the Sugar & Sage team, where she serves as Executive Pastry Chef and has worked to define our highly anticipated pastry program. From elevated selections like Kouign-Amann and Brioche Feuilletée, to artisan breads and baguette sandwiches, Bates has intentionally built a menu with neighbors, families, professionals, and Park Cities students in mind. Bates’ experience in the Dallas culinary world spans over 20 years. Most recently tapped by Chef Chad Houser to lead Café Momentum’s pastry program, Jill spent years alongside Dean Fearing at Fearing’s/The Ritz Carlton and at The Mansion on Turtle Creek.
John Evans
Sous Chef
John Evans has spent years honing his craft in the Dallas culinary world. A seasoned chef with impeccable attention to detail, John has worked alongside some of the city’s top chef’s (including Dean Fearing, Mike Matis and our very own, Jill Bates). With The Ritz Carlton first, a classroom for the discovery of his innate technical talent and then as a catalyst for his creative prowess, John worked his way through various lines and divisions – simply wanting to learn. A consummate professional and self-proclaimed student for life, John is constantly experimenting with new recipes and flavors.
Michael Laiskonis
Executive Consulting Chef
Chef Michael Laiskonis is a James Beard Award-winning talent who as Executive Pastry Chef of New York’s Le Bernardin for eight years, helped the restaurant maintain three stars from the esteemed Michelin Guide and four stars from the New York Times. Laiskonis created the Chocolate Lab at New York City’s Institute of Culinary Education, a unique resource for exploring bean-to-bar chocolate, confections, and cacao culture. Respected within the industry, Laiskonis serves as an advisor and ambassador for leading companies in the global chocolate and pastry field. His writing has appeared in numerous publications and several cookbook anthologies.
