Interview with Chicago Rising Star Pastry Chef Greg Mosko of NoMI at Park Hyatt Chicago

by Caroline Hatchett
May 2015

Caroline Hatchett: What direction do you want the current menu at NoMI to take?
Greg Mosko
: Fruit season is upon us, so I’m excited to start incorporating those into the menu. I like creating dishes that are farm to table. I’m not opposed to big chocolate desserts, but I like to keep it seasonal. I’m also looking forward to doing more technique-driven recipes here.

CH: What are your goals for the immediate future?
GM:
I want to gain more experience and broaden my horizons, which is why I decided to come to Park Hyatt Chicago. It was the next great avenue for me to check out. As soon as I got here, I jumped straight into the banquet side, prepping for Mother’s Day brunch. The garden outside is opening up, too, so we are getting ready to cook food for that. It’s different from what I was doing before, but I’m learning and expanding.

CH: Where do you see yourself in five years?
GM
: I’d possibly like to own my own bakery or pastry shop. I’m from the Chicago area, so I’d like it to be in the city or in one of the suburbs.

CH: What is your favorite dish you've ever made?
GM:
I once did my take on an Italian strawberry dish with Fresh Strawberries, Nicoise Cake, Pistachio Purée, Candied Pistachios, Olive Oil Powder, Arugula Ice Cream, Black Pepper Meringues, and Balsamic Pearls. I thought it was pretty stellar.

CH: What are your favorite food resources?
GM:
One cookbook that I use the most would be The Flavor Bible. My favorite line of cookbooks, the ones that I look through every time I’m looking for inspiration, would be the So Good series.