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Megan Neubeck

Megan Neubeck

Terzo Piano at the Art Institute of Chicago

Neubeck began her culinary career in Chicago at the renowned four-star Spiaggia in January 2006 where she worked her way up from a cook at Spiaggia Private Events, then to pasty, and lastly on the line at Spiaggia. Neubeck left the restaurant in fall 2007 to pursue her affinity for sweets as pastry assistant at BOKA under Chef Elizabeth Dahl. Then, after hearing her former mentor Chef Tony Mantuano was opening a new restaurant called Terzo Piano she jumped at the chance to be part of this new concept. In May 2009, Neubeck joined the opening Terzo Piano team as sous chef/pastry chef under the leadership of Chef Mantuano and Chef di Cucina Meg Colleran Sahs. Neubeck’s chocolate semi-freddo with Spanish peanut nougat glace and salted caramel, was on Time Out Chicago’s “100 Best Things We Ate” in 2009. After three dedicated years, in October 2012 Neubeck was promoted to her current position at chef di cucina where she continues to showcase her passion for local, organic and sustainable ingredients and products, complementing Terzo Piano’s mission.

Neubeck has been covered in Chicago Magazine, Time-Out Chicago, The Chicago Tribune, Plate,, and more. She has cooked twice with Chef Tony Mantuano at the James Beard House in New York and has led multiple cooking demonstrations and classes at Terzo Piano. 

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