About Chef Megan Potts
Chef Megan Potts is a Texan at heart but this is not where it all started. Her creations use classic techniques and a combination of multi-cultural flavors reflective of a traveled past. Her formative years were spent in France and Spain where she experienced classic French Cuisine as well as the rich and varied flavors of the Mediterranean. Later travels have taken her around the globe where, beyond an appreciation for fresh, local and seasonal ingredients, she enjoys picking apart unique regional flavors and reintroducing them to more familiar dishes.
Although Chef Megan initially pursued a different career path, receiving a degree in Microbiology from the University of Texas at Arlington and spending five years working for several major pharmaceutical companies, it was not long before she turned her sights to cooking. She began her formal training at the Culinary Institute of America, Greystone in 2010, where she also worked at the campuses’ wine education center with Karen McNeil. Since leaving school, Chef Megan Potts has continued to seek a deeper understanding of global and regional cuisines by carefully choosing which positions to take. She has trained under James Beard Award winner John Besh in his New Orleans restaurant August, where she developed a taste for southern Creole and Cajun cuisines, specialized in home-made pastas and Italian cuisine at Michael Chiarello’s Bottega and furthered her appreciation of California fresh fine dining at Michelin-starred Chef Richard Reddington’s farm to table restaurant Redd.