{"id":337439,"date":"2026-09-03T23:43:33","date_gmt":"2026-09-03T23:43:33","guid":{"rendered":"https:\/\/www.newsbeep.com\/us-ny\/337439\/"},"modified":"2026-09-03T23:43:33","modified_gmt":"2026-09-03T23:43:33","slug":"meet-the-michelin-star-chef-now-making-new-yorks-hardest-to-get-pies","status":"publish","type":"post","link":"https:\/\/www.newsbeep.com\/us-ny\/337439\/","title":{"rendered":"Meet the Michelin Star Chef Now Making New York\u2019s Hardest-to-Get Pies"},"content":{"rendered":"

Every weekend this summer, you could find New York pastry chef Michelle Kogan setting up shop at one of two outdoor markets: the Carroll Gardens market in Brooklyn, or the Sunnyside market in Queens. Inside her pop-up tents, Kogan\u2014a Michelin Star chef\u2014has been selling her handmade Mishie\u2019s Sunnyside<\/a> pies, and her presence at the local markets serves as a stark contrast to her impressive resum\u00e9, considering she has cut her teeth at institutions like Nobu, Morimoto, and Torrisi.<\/p>\n

But this summer, without a buzzy restaurant scene or a team of sous-chefs to hide behind, Kogan decided to step out on her own: The past few months have revolved around just her, some delicious pies, and a singular vision to bring joy to her local communities. \u201cI just started [selling the pies] renegade-style,\u201d says Kogan. \u201cAt first, I felt a little embarrassed\u2014doing it with my little shanty table.\u201d<\/p>\n

\"Image<\/p>\n

\u201cAnything that creates something heartwarming and joyful is what I\u2019m here to do,\u201d says Kogan of her pies.<\/p>\n

Photo: Oliver Halfin<\/p>\n

It didn\u2019t take long for Kogan\u2019s pies to generate buzz. Specializing in unique ingredients\u2014the key lime and ube coconut cream pies being some of her signatures\u2014Kogan\u2019s pies have brought an elevated touch to the regular farmer\u2019s market mix (not to mention a luxurious price tag, given they run anywhere from $35 to $45 a pop). And they instantly attracted a crowd. \u201cOne of my pies ended up in front of one of the most influential food influencers, Mike Chau<\/a>,\u201d says Kogan. \u201cOnce he posted me, [my business] spiked tenfold. Now, I\u2019m inundated\u2014I\u2019m doing 800 pies a week.\u201d<\/p>\n

So, how exactly did Kogan become New York\u2019s hottest pie-maker? And why did she leave some of the city\u2019s most prestigious institutions to follow her sweet and savory dreams?<\/p>\n

Like many chefs, Kogan\u2019s love of making pastries and desserts stems all the way back to her childhood. Kogan was born and raised in Brooklyn then Queens among a family of Russian and Ukrainian immigrants. Some of her fondest childhood memories revolve around what was being served at the kitchen table. \u201cMy grandma on my dad\u2019s side would make the most amazing cakes for my birthday,\u201d recalls Kogan. \u201cWatching her make these beautiful masterpieces inspired me: She taught me how to make something from nothing\u2014turning eggs, butter, and flour into something delicious.\u201d<\/p>\n

Years later, Kogan went on to study at the French Culinary Institute in 2005, and soon after began her career with a brief stint at the now-defunct Del Posto, and as a sous-chef at Nobu. She then evolved to become a pastry chef, working at institutions such as TAO Downtown, Morimoto, and Torrisi (where she and the team earned a Michelin Star in 2012). \u201cI learned a lot, because of the volumes we were doing,\u201d says Kogan of her time at the top of New York\u2019s kitchens. \u201cI looked at it as a time to hone my skills, and learn from all of these different amazing chefs that I was working for. But the end goal was always to create something of my own.\u201d<\/p>\n