Rising Star Chef Joanne Chang of Myers + Chang - Biography
Not many restaurateurs have an applied mathematics and economics degree from Harvard; even fewer have run every Boston Marathon since 1991. But 2009 Rising Star Joanne Chang is not your average chef/restaurateur. She left her management consultant career for a garde manger position at Boston’s Biba—a pretty radical transition, but one that was worth the pay cut and schedule change.
After working at Bentonwood Bakery, and then Rialto as the pastry chef, Chang moved to New York City in 1997 to work in the cake department of Payard Patisserie. She returned to Boston a year later to run the pastry kitchen of Mistral.
In 2000, Chang opened Flour, the first of three Flour Bakery and Cafés, in Boston's South End. 2007 was a busy year for Chang: she opened the second location of Flour in the Fort Point Channel area, and launched Myers + Chang with her husband Christopher Myers. She describes Myers + Chang as a funky indie diner with food inspired by Taiwanese soul food and Southeast Asian street food.
Never one to rest on her laurels, Chang also writes pastry articles and reviews cookbooks for Fine Cooking magazine; she teaches classes and advises pastry cooks both within the bakery and at area cooking schools. In 2012 Chang published a cookbook featuring the best pastries from Flour and her other experiences and in 2012 she was nominated for a James Beard Award for Best Pastry Chef.
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