This week, Ira spoke with Chef Megan Romano.
Pastry Chef Megan Romano is owner of the new Chocolate and Spice Bakery in Las Vegas and author of “It’s A Sweet Life, ” a book that takes a unique look at dessert as food. Prior to opening her bakery, she served 16-year tenure as executive pastry chef with Aureole in Las Vegas, which she helped open with chef and husband, Joe Romano.
An award winning chef, Romano was named Best Pastry Chef by both Desert Companion and Vegas Seven in 2011, rounding out 16-year tenure as executive pastry chef at Aureole, Las Vegas and a career spent working with notable chefs including Charlie Palmer, Charlie Trotter and Grey Kunz. She’s been featured in Bon Appétit, Shape, Runner’s World and other publications. Romano still finds the time to donate her talents to local charitable organizations such as Three Square, Share Our Strength, Jean Louis Palladin Charity Dinner and others.
Romano grew up in a close-knit family in which the kitchen table was always a focal point. She attended The Fine Arts School of New Haven, Connecticut and graduated from Northwestern University in Illinois. Romano spent a semester abroad in Paris, France where she experienced the birthplace of cooking methodology; building inspiration for her own culinary ventures.
Upon graduation, Romano took a risk and applied for a position under acclaimed Chef Charlie Trotter. With no formal training but a clear passion for cooking, she gained substantial experience in all areas of cooking as she manned every station in the kitchen while working her way up the ranks. When Romano decided to make her next jump, she left Charlie Trotter’s kitchen with a true appreciation for unique products, inventive presentation and the inspirational drive to communicate enthusiasm through food.
In May 2012, Megan expanded her dessert and chocolate enterprise into her own bakery.