Chef Megan Piel
Chef Instructor, Baking and Pastry Arts, Plant-Based Culinary Arts
"A party without a cake is just a meeting"
About
Chef Megan, a Midwest native, discovered her love for dessert and hospitality as a child, helping her Nana with holiday baking and setting the table. A graduate of Le Cordon Bleu’s Patisserie and Baking program, Megan has served as an Executive Pastry Chef, Chocolatier, executed tea service at a five-star hotel, assisted in opening high-end restaurants and food halls, catered pop-ups and crafted dessert & beer pairings with local Colorado breweries. With a deep passion for both the “why” behind the baking process and the way food brings people together, Megan loves how desserts can evoke nostalgia and create meaningful connections. For nearly five years, Chef Megan has been an instructor with Escoffier School of Culinary Arts, where she thrives on helping students develop their love for patisserie.
Certifications & Affiliations
- ServSafe & Cost Control Certified
- ServSafe Manager Certified
- ServSafe Instructor/Proctor Dual Certified
Professional EXPERIENCE
- Executive Pastry Chef - Denver Milk Market, Denver, CO
- Executive Pastry Chef - 801 Restaurant Group, Denver, CO | Kansas City, MO
- Pastry Sous Chef - The Ritz Carlton, New Orleans, LA
- Pastry Cook - Edible Beats, Denver, CO
- Chocolatier - Sucre, New Orleans, LA
Dish Examples
Passion Fruit Cheesecake
Passion Fruit Cheesecake with coconut whipped cream and dehydrated raspberries and chocolate pearls
Education
- Pastry Diploma Le Cordon Bleu, St. Louis, MO
Special Interests
Crafting, Gardening
Favorite kitchen utensil is a blow torch.
