Las Vegas Cake Bakery | About Chef Megan Romano

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Las Vegas Bakery Chef Megan Romano

Chef Megan Romano

An award winning Chef, Megan Romano was named Best Pastry Chef by both Desert Companion and Vegas Seven in 2011. Rounding out a twelve year tenure as Executive Pastry chef at Aureole, Las Vegas and a 20-year career spent working with notable chefs including Charlie Palmer, Charlie Trotter and Gray Kunz, all leading the way to Chocolate & Spice. Her talents have earned her national recognition as she has been seen in the pages of Bon Appétit, Shape, Runners World and more. Aside from her accomplishments, Romano still finds the time to donate her talents to local charitable organizations such as Three Square, Share Our Strength, Jean Louis Palladin Charity Dinner and others.

Find a recipe to all of our delightful desserts in "It's A Sweet Life" Book.

Romano grew up in a close-knit family in which the kitchen table was always a focal point. She attended The Fine Arts School of New Haven, Connecticut and graduated from Northwestern University in Illinois. She spent a semester abroad in Paris, France where she experienced the birthplace of cooking methodology; building inspiration for her own culinary ventures.

Upon graduation, Romano took a risk and applied for a position under acclaimed Chef Charlie Trotter. With no formal training but a clear passion for cooking, she gained substantial experience in all areas of cooking as she worked progressive stations in the kitchen while working her way up the ranks. When Romano decided to make her next jump, she left Charlie Trotter's kitchen with a true appreciation for unique products, inventive presentation and the inspirational drive to communicate enthusiasm through food.

Her next position was under the direction of yet another American icon, Chef Charlie Palmer of Aureole where she absorbed what she call's Palmer's "common sense" approach; the food should be bold, robust and presented at its best with no fuss. Romano then took advantage of working for the greatly applauded Chef Gray Kunz at Lespinasse at the St. Regis. Her time in the kitchen had manifested into a new level of understanding; Romano knew her potential and took advantage of the opportunities working as an entremetier, saucier, poissonier and patissier.

An opportunity arose to once again work with Chef Palmer as he selected Romano and her husband Joe Romanoto open Aqua Terra, a new concept restaurant in Palm Beach, Florida where they oversaw the entire restaurant process from construction to opening. The Romanos then took their talents to Las Vegas and Mandalay Bay to open Aureole for Palmer, where Megan served as Executive Pastry Chef with her husband as Executive Chef. The restaurant earned a Michelin Star under their tenure. At the same time, Megan oversaw the pastry menu for Charlie Palmer Steak at the Four Seasons Las Vegas and provided menu development and training for several Palmer restaurants across the country. Megan's vision took shape as she began crafting a line of signature artisan chocolates that were sold online and published her cookbook It's a Sweet Life, signifying the first steps in her goal to branch out on her own.

In May 2012, Megan took the leap and expanded her dessert and chocolate enterprise into her own bakery café. Two years later, Chocolate & Spice Bakery café has evolved our offerings at the bakery to include savory breakfast and lunch items, customized cooking classes, expanded our horizons to a wholesale menu sold to local and casino restaurants and most recently, a signature line of cookies sold at wholesale nationally. Of course, there is more to come with another cookbook in the works.

"With a constant vision in mind and an exemplary foundation in the culinary field, Chef Romano has achieved her ultimate dream with the success of Chocolate & Spice".