Greg Mosko is a proud Chicago native who grew up in the western suburbs and graduated from Kendall College. After working in a number of local restaurant kitchens, he returned to the classroom to earn another culinary degree from the esteemed French Pastry School. Despite his original intent on being a savory chef, fate intervened during an externship while at Kendall College that led him to discover baking and pastry arts, which aligned perfectly with his skills and creativity.
After graduating, Greg headed west to Yountville, California to spend time in the pastry department of Thomas Keller’s legendary French Laundry and Bouchon Bakery restaurants. He next moved to Sausalito, California to open the Cavallo Point Resort before heading back to Chicago to assume the role of Pastry Chef at North Pond from 2009-2015. After overseeing the pastry kitchen for six years, he moved to the Park Hyatt Chicago and NoMI Kitchen, where he was the Pastry Chef at NoMI Kitchen from 2015 to 2018.
While at North Pond and NoMI Kitchen, he gained accolades in the culinary world from Food & Wine magazine “Best New Pastry Chefs” (2014), StarChefs “Rising Star” (2015), Chicago Tribune “Five to Know: Pastry Chefs” (2013), and many more. He was also nominated for a Jean Banchet Award for Culinary Excellence in 2014 and 2018, both for “Pastry Chef of the Year”.
Chef Greg joined Gage Hospitality Group in March 2019 where he will oversee the pastry program for award-winning restaurants including Acanto Restaurant + Wine Bar, Beacon Tavern, The Dawson and The Gage. At Gage Hospitality Group, Chef Greg will showcase his vast knowledge of pastry and continue to bring recognition to the already esteemed kitchens at each unique establishment.