Meg Galus is the Executive Pastry Chef of multiple restaurants within the Boka Restaurant Group: Michelin-starred BOKA in Lincoln Park; Swift & Sons, Cold Storage, In 2016, Meg was a finalist for the James Beard Outstanding Pastry Chef award and named the Chicago Tribune’s Pastry Chef of the Year. Other accolades include StarChefs Rising Star in 2011, five Jean Banchet nominations for best rising pastry chef and pastry chef of the year, and Tasting Table’s Top 10 Best Pastry Chefs in 2012. In 2013, Meg took home top prize at the Chicago Restaurant Pastry Competition and placed 3rd at the StarChefs International Pastry Competition. Meg graduated from The French Pastry School in 2005, and since then has worked at a number of top restaurants and hotels in Chicago, including Vanille Patisserie, TRU, Sofitel Chicago Water Tower, and the Park Hyatt Chicago, where she was Executive Pastry Chef for four years before coming to the Boka Restaurant Group.