This week, we’re joined by Leigh Omilinksy. She is partner and executive pastry chef at Daisies, the Michelin Star adorned Chicagoland darling that was recently named the best restaurant in the city by Eater. And after chatting with her, it makes sense why — after having a borderline magical Crème Brûlée at San Francisco’s Top of the Mark, this would-be jazz pianist was set upon a fated path of pâtisserie that took her across the world and, to our delight, back to her home city of Chicago. She dishes on the unexpected success of her collaboration with Wiener's Circle, spills the beans on the secret to perfect meringue, explains why she'd love to be a nutritionist in another life, and so much more.