Originally from DeKalb, IL, 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.
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 hotel’s pastry program as well as the property’s restaurant, Café des Architectes.
During Meg’s time as executive pastry chef at Park Hyatt Chicago and NoMI Kitchen she began to accrue accolades including StarChefs Rising Star award in 2011, Tasting Table’s Top 10 Best Pastry Chefs in 2012, and four Jean Banchet nominations. 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 also served as opening pastry chef for Momotaro, Swift and Sons, and Cold Storage. Today, Meg serves as the executive pastry chef for two restaurants within Boka Restaurant Group – Michelin-starred Boka and the group’s new Gold Coast addition, Somerset.
Meg has been lauded for her creativity and versatility in this multi-faceted role and her work has garnered many more accolades, most recently as Chicago Tribune’s 2016 “Pastry Chef of the Year,” and being named as a finalist for “Outstanding Pastry Chef” for the 2016 and 2018, and semifinalist for the 2017 James Beard Awards.