Rising Star Pastry Chef Greg Mosko of NoMI at the Park Hyatt Hotel - Biography

Chicago, IL

May 2015

Greg Mosko’s journey to pastry chef began in the savory kitchen. Fortunately, for the city of Chicago and its sweets lovers, an externship after graduating from Kendall College steered him toward his true calling. Mosko next attended The French Pastry School in Chicago, where he studied under leading Pastry Chefs Sebastien Canonne, Jacquy Pfeiffer, and John Kraus.

He continued to gain experience in his hometown at restaurants, such as Zealous, Parker’s Ocean Grill, and North Pond until he moved out West in 2007. Upon moving to the Golden State, Mosko worked as a pastry cook at Thomas Keller’s Bouchon Bakery and The French Laundry, before helping Chef Ethan Howard open Cavallo Point Resort just south of Yountville in Sausalito. He returned to Chicago in 2009 and completed an impressive six-year tenure at North Pond, during which time he was named a “Best New Pastry Chef 2014” by Food & Wine.

Mosko is now the head pastry chef Park Hyatt Chicago. In his new post, Mosko is tackling the sizable job of producing pastry for room service, banquets, and the NoMI Kitchen dining room—all while continuing to push and hone his fearless brand of pastry.