At Eli’s, our people are the most important part of our company. From our highly-skilled and quality-minded bakers to our dedicated sales, marketing and customer service team, everyone at Eli’s is dedicated to making the best desserts for your table and to giving back to our community. This week, we are celebrating Chef’s Appreciation Week by highlighting our incredibly talented Pastry Chefs:


Chef Diana Moles

Vice President of Research and Development

Diana Moles has been a managerial pastry professional for twenty nine years. As Vice President of Research and Development for Eli’s Cheesecake, she has designed countless signature products, and provided customized product commercialization for Eli’s international customers. She was nominated for American Culinary Federation’s Pastry Chef of the year in 2010. Chef Moles began her pastry career as an apprentice with a European bakery in the Chicago area. She completed her professional training at the American Institute of Baking and the Culinary Institute of America. An award-winning pastry chef, Diana is also a member of Les Dames d’Escoffier. She teaches cooking and fine pastry classes in the Chicago area, co-authored The Eli’s Cheesecake Cookbook, and is an advocate for people with disabilities.

Most recently, Chef Moles was honored at the 2017 James Beard Award Gala for her work on Eli’s Honest Abe Honey Caramel Apple Cheesecake, a dessert that is not only made in Illinois, but uses some of our state’s greatest ingredients. The fresh goat’s milk cheesecake, served with house-made honey-ginger sauce,  is baked on a salty almond crust and topped with fresh apples sautéed with butter and cinnamon.





Laurel Boger 2015Laurel Boger

Executive Pastry Chef

Chef Boger is the Executive Pastry Chef and creative Research Chef for The Eli’s Cheesecake Company. Aside from dazzling Eli’s domestic and international customers with her delicious desserts, she is a veteran cake designer at Eli’s for production of giant cheesecakes served at corporate, entertainment and celebratory events. Laurel earned her Baking and Pastry Arts degree at Johnson and Wales University along with her BA from Michigan State University, apprenticed in Germany and established her own signature Bakery Café in East Lansing Michigan before joining the Eli’s team.

Chef Laurel is Eli’s Queen of Big Cakes! She has been honored to create big cakes for a number of events, including both of President Obama’s Inaugurations, Eli’s annual Taste of Chicago Birthday Cake, “Honest Abe” Cheesecake in the shape of the Illinois State Capital for the Illinois Board of Tourism Conference, James Beard Award Gala Welcome Event, and many more.