Greg Mosko


Pastry Chef, NoMI

A Chicago and western suburbs native, Greg has been the Pastry Chef at North Pond restaurant since 2009. While there, he has gained notoriety in the culinary world being honored as one of Food & Wine magazine‟s Best New Pastry Chefs (2014), Chicago Tribune‟s “Five to Know: Pastry Chefs 2013,” „Young Guns of Chicago Pastry 2010” by StarChefs and many more.

Chef Mosko‟s path to being a sweets star, however, started in 2001 while attending Kendall College. Despite his original intent of being a savory chef, fate stepped in during an externship which led him on a pastries journey from which he never looked back. After graduating in 2003, Greg worked in a number of local restaurant kitchens and eventually returned to the classroom to further his confectionary techniques and earn an Art of French Pastry degree from the French Pastry School. Mosko then took his talents west where he spent several years at the legendary restaurants of Thomas Keller, French Laundry and Bouchon Bakery. Following this, he expanded his prowess by opening the Cavallo Point Resort in Sausalito before ultimately heading back to Chicago to assume the role of Pastry Chef at North Pond under Executive Chef, Bruce Sherman.