Megan Roen externed at the pastry department of Park Avenue Café in New York City. Working with executive pastry chef and James Beard Award Winner Richard Leach proved to be a pivotal experience.
In 1998, Megan went to work for Chef Francois Payard and executive pastry chef Jean-Philippe Maury (Meilleur Ouvrier de France) at Payard Patisserie and Bistro (NYC), where she was exposed to the French techniques of specialty and wedding cake making, as well as tarts, breads, and large-scale fine chocolate production.
In 2001, Megan returned to her native New Orleans and became the pastry chef at Susan Spicer’s Bayona Restaurant. Through this position, she has had the chance to hone her style through dessert menu creation. She has done pastry demonstrations for the New Orleans Food and Wine Experience, the New Orleans Women’s Expo, and local television news programs. Her creations have been featured in Modern Bride magazine, and the New York Daily News.