Meg Galus graduated from Illinois Wesleyan University with a bachelor’s degree in Theater Arts. With an affinity for sweets and a passion for creativity, Meg decided to continue her education in the culinary arts and graduated from the French Pastry School in Chicago in 2005.
Meg joined Boka Restaurant Group in January of 2015, overseeing the pastry programs of Boka, Momotaro, and Swift and Sons. In 2015 and 2017 she was a James Beard Outstanding Pastry Chef finalist, was awarded Chicago Tribune Pastry Chef of the Year in 2016 and won the Jean Banchet Pastry Chef of the Year in 2017. Chef Meg was a James Beard Outstanding Pastry Chef finalist in 2018. Prior to joining Boka Restaurant Group, Meg was an international semifinalist in the Valrhona C3 competition and placed first in the Chicago Restaurant Pastry Competition.
Today, Meg serves as the Executive Pastry Chef for Boka and Somerset.
In the episode we discuss:
- From theater major to enrollment at the French Pastry School
- Getting hired at Tru restaurant in Chicago
- Becoming Executive Pastry Chef at Boka and Somerset
- Collecting prestigious pastry awards
- What’s next for Meg Galus
- And more!
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