Originally from Philadelphia, Pennsylvania, Maggie Scales pursued her undergraduate degree at the University of California, San Diego majoring in Language Studies. She then moved to Boston to attend the Cambridge School of Culinary Arts in the Professional Pastry Program under Pastry Chef Delphin Gomes. While in school, Maggie worked at Chef Bob Kinkaid’s Sibling Rivalry Restaurant and the Metropolitan Club under Chef Todd Weiner. Upon completing culinary school, Maggie worked as a Pastry Chef at Smith & Wollensky Steakhouse in Boston. In 2009, she had the opportunity to work with James Beard winner Lydia Shire at Scampo Restaurant at the Liberty Hotel. When Chef Shire opened Towne Stove + Spirits, Maggie became the Executive Pastry Chef of the 300-seat establishment. In June 2011, Maggie relocated to New Orleans and began working for the Omni Hotels. She then joined Link Restaurant Group as a Pastry Chef, and in the summer of 2014, Maggie accepted the position of Executive Pastry Chef overseeing all aspects of Link Restaurant Group’s pastry department. When the neighborhood bakery and café La Boulangerie was acquired, the pastry department operations were relocated there, and Maggie worked to expand its menu creating a casual bistro within the bakery. Maggie was also an integral part of the team at Pêche when it won the James Beard Award for Best New Restaurant in 2014.