2021 Chicago Rising Star Pastry Chef Lauren Terrill of Proxi and Sepia

Originally published on StarChefs.com, photography by Will Blunt.

Growing up all around Europe and in the Washington, D.C. area, Lauren Terrill hadn’t considered cooking as a career. But even when she was living in New York City and working in the publishing industry, baking remained in the back of her mind. Eventually, she followed her dream and moved to Paris for an accelerated pastry program at Le Cordon Bleu. In 2013, she received her first cooking job at French restaurant Le Diplomate in D.C.

One year later, Terrill moved to Chicago to work at Homestead on the Roof. From there, she found a job as Swift & Sons’ pastry sous alongside Rising Stars alum Meg Galus. At Dutch & Doc’s, Chef Chris Pandel taught her how to keep her cool in stressful situations and be an efficient leader. Terrill contributed to the opening of five Boka Restaurant Group restaurants in the span of four years. Needing a chance to recharge, she moved on to Pretty Cool Ice Cream with Rising Stars alum Dana Cree. Then in 2020, Terrill was ready to return to plated desserts and scored the executive pastry chef position at Proxi and Michelin-starred Sepia. At both restaurants, she creates dynamic, globally inspired pastries like black sesame financiers with grapefruit ice cream and coconut panna cotta with a dok jok cookie.