: | The French Pastry School


2015 Chicago Rising Star Pastry Chef Greg Mosko of NoMI at the Park Hyatt Hotel
StarChefs.com |
May 1, 2015

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.

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

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?
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?
: 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?
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?
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.