Originally from DeKalb, IL¬¬¬¬¬¬, Meg Galus graduated from Illinois Weslyan 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.
Upon graduation, Meg quickly climbed the ranks at TRU, working her way up in five years to a pastry chef position, before being named the executive pastry chef at the Sofitel Chicago Water Tower in 2010. While there, Meg oversaw the hotels’ pastry program as well as the property’s restaurant, Café des Architectes.
It was Meg’s time as executive pastry chef at Park Hyatt Chicago and NoMI Kitchen that garnered her many accolades, including StarChefs Rising Star award in 2011, Tasting Table’s Top 10 Best Pastry Chefs in 2012, and four Jean Banchet nominations. While there, critic Michael Nagrant deemed Meg “one of the best pastry chefs working in the city today. (Her) interplay of texture…is most definitely five star.” In 2013, Meg took home top prize at the Chicago Restaurant Pastry Competition and in 2014, inspired by her love of all things chocolate, Meg executed a series of widely acclaimed pop-up chocolate and pastry boutiques at NoMI.
With a longtime admiration for Boka Restaurant Group, Meg was thrilled to have the opportunity to join the team as executive pastry chef at Boka Restaurant in February 2015. Meg believes that there should be a seamless transition between savory and the pastry menus, and shares Chef Lee Wolen’s vision in using excellent, quality ingredients that are prepared and plated beautifully.