Chef Bio

Saraghina Bakery

Megan Wang is a Brooklyn-based baker with both bread and pastry production experience at Saraghina Bakery. An avid home baker for many years, she made the transition into professional kitchens in 2023 after a decade-long career in tech where she was most recently the CEO of a mission-driven organization called theBoardlist, which focused on diversifying boardrooms. She now serves as a Board Member at BoardProspects, an organization focused on improving corporate governance and oversight, while she pursues a full-time baking career.

Growing up in Beijing, her parents endeavored to open a farm-to-table restaurant aligned with the Slow Food Movement ethos in the foothills of the Great Wall. Having observed the community surrounding The Schoolhouse, a revitalized abandoned schoolyard, and the educational opportunities it presented to discuss local sourcing, she was exposed to a hopeful future for food and also the challenges of running a small sustainable business.

At the heart of her work has always been people, and she’s always believed food to be foundational in building community. In this next chapter of her career, she remains a student of regenerative agricultural practices — she is eager to incorporate locally sourced and freshly milled grains from the East Coast with seasonal ingredients in her exploration of cross-cultural baking and community.