Meet Our Chefs

Megan's culinary journey began in Europe, where she cultivated her passion for cooking and gastronomy over seven years of extensive travel. Inspired by her experiences, she began recreating her favorite dishes for her family. Formalizing her education at the University of Alaska, Anchorage in the Culinary Arts department marked a pivotal moment in her career. During her studies, Megan made significant contributions to gourmet dining by standardizing fine dining menus at Lucy’s. Recognized for her talent, she earned a coveted spot to complete her culinary capstone at the prestigious Apicius School of Hospitality in Florence, Italy, graduating with honors.

Following graduation, Megan interned at the Anchorage Alaska Dena’ina Center, a prominent civic and convention hall spanning 200,000 square feet. There, she refined her skills in fine dining while contributing to large-scale events such as the Iditarod Draw banquet, serving 1500 guests. Working alongside industry leaders, Megan honed her expertise in catering and event execution. With a wealth of experience under her belt, Megan founded her own culinary company, catering for esteemed clients including the Anchorage Alaska Zoo and Mayor Dan Sullivan’s campaign events. Her reputation as a sought-after chef for special occasions flourished.

Now boasting 20 years in the culinary industry, Megan brings her expertise to Toast and Table as head chef. She passionately curates fine dining menus and leads hands-on cooking experiences, inviting others to master the art of gourmet cuisine.