A Lesson in Extravagance with Joe Calderone of Serendipity 3

For more than 70 years, Serendipity3 has been a New York City institution—a place where imagination meets indulgence and every dessert feels like a celebration. At the heart of it all is Chef Joe Calderone, the restaurant’s Creative Director and the visionary behind its legendary over‑the‑top creations, from the world‑famous Frrrozen Hot Chocolate to record‑breaking sundaes that have captured the world’s attention.

This month, Joe is inviting Leisurely members into that whimsical world with an exclusive, hands‑on class. Attendees will build, drizzle, layer, and garnish their own decadent masterpieces under Joe’s guidance, while picking up pro tips and hearing behind‑the‑scenes stories from Serendipity3’s storied history.

We caught up with Joe ahead of the class to talk about what makes Serendipity3 so iconic, how he approaches designing desserts that surprise and delight, and what you can expect when you step behind the sundae bar.

What makes Serendipity3’s approach to sundaes so iconic—especially through creations like the Frrrozen Hot Chocolate and the record-breaking extravagant sundaes?

At Serendipity3, we’ve been redefining what dessert means for over 70 years. We're not just scooping ice cream, we’re creating sensory experiences that surprise and delight. Our Frrrozen Hot Chocolate was one of the first of its kind: a playful contradiction in a bowl, icy cold yet rich and comforting. From there, our sundaes only got bolder—more extravagant, more colorful, more conversation-starting. Serendipity3 is the OG of over-the-top desserts, and our sundaes are where indulgence meets imagination.

During the class, Leisurely members will brainstorm, build, drizzle, layer, and garnish their sundaes under your guidance. What ingredients, toppings, and techniques will they be working with? What creative choices can they expect to make?

This class is all about building with all the senses. Guests will work with rich, creamy ice creams as their base, then explore warm sauces like fudge, caramel, and butterscotch; fresh fruit toppings that bring brightness and tang; crunchy elements like cookie crumbs, brittle, and cereal; and some wild cards like bacon, pretzels, and even caviar. It’s a choose-your-own-adventure where texture, temperature, and flavor all come into play. You'll learn how to balance the sweet and salty, crunchy and smooth—creating a sundae that looks amazing and tastes even better.

Why is this experience unique compared to other dessert classes? What insider tips or behind-the-scenes stories will guests walk away with that they couldn’t get from just ordering a sundae off the menu?

At Serendipity3, every sundae tells a story and in this class, you'll be the storyteller. You’re not just following a recipe, you’re dreaming up your own creation. I’ll share insider tricks like how to stabilize tall sundaes, how to layer for maximum flavor, and how to design a sundae that’s just as photogenic as it is delicious. Plus, you’ll hear some legendary stories about our celebrity guests and their off-menu requests—everything from Andy Warhol’s sweet tooth to the most unexpected combinations our regulars have dreamed up.

Do you have any pro-tips for creating Instagram-ready sundaes at home?

Absolutely! First, think vertical, height always adds drama. Color is key, so use vibrant fruit, fun sprinkles, or glittery toppers to make it pop. Think in themes: whether you're going for “birthday explosion” or “midnight movie snack,” your toppings should help tell that story. Finally, use balance –pair creamy with crunchy, sweet with salty, hot with cold—to keep every bite interesting. Sundaes are edible art!

How do you balance honoring Serendipity3’s legacy while staying creative and current?

Serendipity3 is a New York institution with a rich history of art, culture, and play. We’ve served everyone from Marilyn Monroe to Beyoncé, but we don’t live in the past. We honor our roots by continuing to push boundaries and surprise people. In every sundae we create, there’s a wink to the past and a bold step toward the future. Whether it’s launching viral creations or collaborating with new artists and brands, we stay true to our whimsical spirit while evolving with what excites today’s guests.

As Creative Director, what’s your inspiration process when designing sundaes that spark conversation and delight?

I’m often inspired visually first—a color, a shape, a pattern—and then I imagine what flavors and textures could bring that to life. I love to break rules: combining ingredients that “shouldn’t” go together and finding that magical sweet spot where they actually work. The best sundaes are the ones that surprise you—whether it’s sea salt with caramel and glitter, or ice cream topped with gold leaf and Pop Rocks. If it makes you pause, laugh, and crave a bite, I’ve done my job.

For guests who want to keep creating at home, what should be in their dessert toolkit?

Start with quality ice cream and a few different-sized scoops to help you layer creatively. Stock up on seasonal fruit—fresh or roasted—along with unique toppings like candied nuts, crushed cookies, edible glitter, and unexpected mix-ins like spicy chips or pretzels. Have fun syrups on hand: think beyond chocolate and caramel to include berry compotes, honey, or espresso drizzle. And always have something crunchy to finish—it adds that final “wow” both visually and on the palate.

Serendipity3’s inaugural class kicks off on Thursday July 31st, and you can reserve your spot here.