Other
Laura Sawicki
Pastry chef
- Discipline
- Other
i. Biography
James Beard Award semifinalist in 2013, Laura Sawicki has built a career in Austin, Texas, that reads like a study in steady ascent: disciplined training, a string of defining kitchens, and a pastry voice that earned her a place among the city’s most closely watched culinary talents. Today, she is Culinary Director and pastry chef at Oseyo in East Austin, United States, a role that feels like the culmination of years spent shaping desserts and directing kitchens across some of Austin’s most recognized dining rooms. The title follows a long Austin path that began with study at the Culinary Institute of America and moved through La Condesa, Sway, and Launderette before her current role.
The Climb
Laura Sawicki trained at Culinary Institute of America, where the foundation for her approach was laid in the rigor and precision that would later define her work. From there, she moved into Austin’s restaurant world, building her reputation one kitchen at a time and steadily expanding the range of what she could do. She went on to work as executive pastry chef at La Condesa and Sway in Austin, Texas, until 2013. Those years marked a significant chapter in her career, positioning her in two kitchens that helped define the city’s dining conversation and giving her space to refine a pastry style that was at once exacting and expressive. The work culminated in recognition that same year, when she was named a James Beard Award semifinalist in 2013. After that, she became pastry chef at Launderette in Austin, Texas, where she remained from 2015 to 2021. The restaurant’s neighborhood setting shaped the mood of the room, and the kitchen’s creative energy offered a setting in which her desserts could unfold with warmth and intention. As one quote from that period puts it: “Launderette is located on a micro-commercial corner in the heart of the neighborhood, which inspired us to create a warm and inviting restaurant.” In another reflection on the collaborative spirit of the kitchen, it was said: “Rene and Laura had no limits on what they could do in the kitchen.” That long trajectory eventually led to Oseyo, where she became Culinary Director in 2023. The move was not a departure from her past so much as an expansion of it: the same pastry precision, now folded into a broader leadership role.
Today
She serves as Culinary Director and pastry chef at Oseyo in East Austin. In that role, Laura Sawicki carries both the pastry lead and Culinary Director title, continuing the run of work that has defined her Austin career. It is a position that asks for range as well as restraint, for the ability to think in textures and flavors while also seeing the kitchen as a whole. At Oseyo, that dual responsibility gives her the chance to shape the dining experience from multiple angles, bringing together the discipline of pastry with the perspective of leadership.
Recognition
Laura's honors include James Beard Award semifinalist and Best New Pastry Chef. These distinctions reflect the breadth of her reputation: not only as a skilled pastry chef, but as a figure whose work has been recognized for its craftsmanship and presence within Austin’s dining landscape.
Profile updated July 2026
FAQ
Asked of Laura
What is Laura Sawicki's current role?
As of 2026, Laura Sawicki is Culinary Director and pastry chef.
Where did Laura Sawicki train or study?
Laura Sawicki trained at Culinary Institute of America.
What recognition has Laura Sawicki received?
James Beard Award semifinalist (2013).
