3 Reasons to Travel with Meg Galus
You could say Meg's culinary career began when she was just a kid, making her parents order dishes from menus she drafted in her childhood basement (she even had a strict “no dine-and-dash” policy). Today, Meg is Chicago's brilliant and award-winning pastry chef—she's a 2017 James Beard Awards semifinalist, and the Chicago Tribune’s “Pastry Chef of the Year”—known for her creativity at Michelin-starred Boka and Somerset restaurants. Vietnam with Meg will be a tasty tour of the country’s best foods, with plenty of room for dessert.
She Loves to Create
Before Meg became a chef, she earned a theater degree and performed semi-professionally in Chicago. She likes how being a pastry chef mirrors theater life, working with a team to create something special each night.
Meg’s goal with desserts is simple: Make people happy. She enrolled in pastry school after realizing her theater career wasn’t bringing her the joy she wanted.
Meg isn’t one to rest on her laurels. She’s forever a student, taking classes and broadening her skills in the kitchen. She’s a self-proclaimed perfectionist.