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A longtime veteran of Charlie Palmer establishments, Megan Romano is the executive pastry chef at Aureole Las Vegas. Romano started working with Palmer more than 20 years ago at Aureole’s New York location. However, the gutsy pastry chef got her start by volunteering as an intern at Charlie Trotter’s, a notoriously demanding and cutthroat kitchen, without any formal culinary training. After working with Trotter, he introduced the budding pastry chef to Palmer.
Known for her ability to combine crisp flavors and create whimsical presentations, Romano sells a line of artisanal chocolates at Palmer restaurants and in 2010 published a pastry cookbook called It’s a Sweet Life, which features some of her decadent recipes for sorbet, ice cream, cakes and chocolate. Romano’s Aureole dessert sampler — whose four selections rotate throughout the seasons but always include the outstanding warm chocolate molten cake — proves a favorite among diners at the Forbes Travel Guide Four-Star restaurant.