Over the last few years, Meg Galus felt the pull to do something on her own outside of the restaurant world. After graduating from the French Pastry School, she quickly rose to executive pastry chef positions at a variety of esteemed venues, including the Sofitel Chicago Water Tower and Park Hyatt Chicago, the latter of which included creating a highly acclaimed pop-up chocolate and pastry boutique.
During the pandemic, Galus was tasked with trying different things in her role as executive pastry chef for Boka Restaurant Group to help keep the restaurants afloat. Through a friend, Galus was put in touch with the owner of Cocoa + Co., a chocolate-focused pastry shop in Chicago’s Old Town, who was looking for a partner to help grow and expand the culinary side of the business. It was the perfect fit for Galus, who came aboard in 2021.
“The caveat of being a restaurant pastry chef is that you are sort of always fulfilling someone else’s dream”
“The caveat of being a restaurant pastry chef is that you are sort of always fulfilling someone else’s dream”
Featured in so good #12 and so good #28
