Pastry Chef Megan Fitzroy of Longoven - Biography

Richmond, VA

October 2018

When Megan Fitzroy Phelan graduated from the University of Massachusetts in 2003 with a degree in architecture, she knew she needed to go to graduate school to achieve her career goals, but didn’t have the money. To raise the funds, she followed her love of baking to a seasonal job at a restaurant in her native Connecticut. During this time, she met her husband, Patrick Phelan, who was studying nearby at Trinity College. The pair moved to New York City in 2007 to follow their passions and pursue culinary careers.

In 2007, Fitzroy Phelan joined the staff at Daniel and trained with Pastry Chef Dominique Ansel. In the years following, she hopped around many New York establishments including Falai, Sonnier & Castle, Sullivan Street Bakery, Torrisi Italian Specialties, and Parm.

Fitzroy Phelan and Phelan moved to Richmond, Virginia in 2014 and Fitzroy Phelan began teaching at a local community college. On her off hours, she created Longoven, a pop-up dinner series with her husband and their friend and chef Andrew Manning. Even though it didn’t have a permanent space or schedule, the pop-up was named among the country’s best new restaurants by Bon Appétit. In June 2018, the trio moved into a permanent space in Richmond, where they offer both à la carte and tasting menus.