2016 BEST Pastry Chef
Meghan Thompson, Townsman
Meghan Thompson’s seasonal desserts aren’t merely a source of Instagram envy—there’s nostalgia and accessibility beneath the aesthetic. Take her frozen yuzu soufflé with poached quince, wild-bay-leaf ice cream, and toasted meringue shards, scattered like a broken robin’s egg. It looks like a late-era Metzinger, but swipe your fork through each element and take a bite. Yep, tastes like lemon meringue pie. This avant-garde ingenuity is everywhere on her menu, from the jerk-spiced bagels at brunch to the complimentary brown bread augmented by Korean doenjang.