Meg Galus oversees the pastry programs of two premier Chicago restaurants. At Michelin-starred Boka, she might delight patrons with a yuzu-coconut angel-food cake or pumpkin mouse; at Somerset, her sought-after desserts include a “sundae-for-two” and a stellar sorbet lineup. She’s a three-time James Beard Awards finalist, and Jean Banchet “Pastry Chef of the Year”, not to mention the subject of glowing press from Chicago Tribune and the New York Times.
Meg is a Midwesterner at heart, originally from DeKalb, Illinois. She got her bachelor’s in Theater Arts before deciding to pursue her affinity for all things rich and chocolatey. After graduating from Chicago’s French Pastry School, she worked her way up at various lauded spots around the Windy City, winning awards, earning a name for herself. Despite the awards and industry recognition, Meg stays rooted in why she started: to make people happy, and keep them reaching for their dessert menus.
“I made a list of everything that made me happy and everything I love doing, looking for common ground. And a lightbulb went off, like, oh this is what I should be doing!”
“I love everything about pastries. And I love being a pastry chef. I love the grind. I love all the good parts and the tough parts.”
