Emily Thompson

Executive Pastry Chef Emily Thompson transforms pastry into an expression of seasonality, storytelling, and human connection.

For Chef Emily, food is a love language. A way to care for others, understand them, and bring people together around the table.

Inspired by her mother’s baking and a family culture where hosting was an expression of heart, her earliest memories of food are rooted in connection. That passion for gathering, preparing meals, and creating meaningful experiences through hospitality remains central to her culinary philosophy today, alongside a deep commitment to mentorship and collaborative innovation.

These early influences set her on a path defined by curiosity, creativity, and a deep belief in the power of food to bring people together.

Culinary Career

Raised between Houston and San Antonio, Chef Emily Thompson began her pastry career in 2012 at Johnson & Wales University in Rhode Island before continuing her studies in France, where she further developed her classical pastry foundation.

An internship at the acclaimed Castle Hill Inn in Newport, Rhode Island, evolved into a permanent pastry position, laying the groundwork for a career shaped by technical precision and curiosity. In 2019, she joined the pastry team at the legendary The French Laundry, where she spent three formative years refining her craft under Chef Thomas Keller while navigating the challenges and evolution of the pandemic era.

After relocating to Colorado in 2022, Thompson spent time with Füdmill, the bakery concept from Alex Seidel and Keegan Gerhard, before joining The Wolf’s Tailor later that year as Executive Pastry Chef.

At The Wolf’s Tailor, Thompson has become a defining voice in modern pastry, creating what she affectionately calls “Colorado desserts” — desserts rooted in heirloom grains, fermentation, byproduct utilization, local farm partnerships, and the rhythms of Colorado’s growing seasons.

In 2026, she was recognized as a James Beard Award semifinalist for Outstanding Pastry Chef or Baker, further cementing her place among the country’s most celebrated pastry talents.

Make Chef Emily Thompson’s Garden Pavlova

The Wolf’s Tailor

At The Wolf’s Tailor, every dish tells a story, and dessert is no exception.

Recognized with two Michelin Stars and a Michelin Green Star, the restaurant has become one of Colorado’s most celebrated dining destinations, guided by a philosophy rooted in grain, fire, fermentation, sustainability, and collaboration. 

Chef Emily’s pastry program embodies that ethos, with desserts shaped by the restaurant’s garden, regional producers, and a thoughtful zero-waste approach. Through the use of preservation techniques and close collaboration with the culinary and beverage teams, her work embodies a circular philosophy where creativity and environmental stewardship go hand in hand.

Mentorship and collaboration are central to her approach, both in the kitchen and in shaping the guest experience. She strives to support, teach, and inspire the team around her every day. For Chef Emily, creating a space for her team to feel heard and confident is just as important as the food itself. As a mentor, she believes the best ideas come from shared experiences and open collaboration, where each voice contributes to something greater.

By drawing from Colorado’s seasons, local growers, and the collective creativity of her team, Chef Emily creates desserts that feel deeply connected to the landscape around her, reflecting the people, ingredients, and fleeting rhythms of each season.

www.thewolfstailor.com

4058 Tejon St, Denver, CO 80211

@thewolfstailor

Photography by Behind the Apron Media