Rachel Erceg is the Pastry Chef at the Art Institute of Chicago’s Modern American restaurant, Terzo Piano. Her passion for pastry began by sneaking sugar cubes as a kid, which was later refined in her pastry studies in 2011 at Le Cordon Bleu in Chicago. Her fondest baking memory is making Palacinke, a traditional Croatian crepe, with her Dad growing up. Erceg joined the team at Terzo Piano in August of 2015, where she works alongside Chef di Cucina, Carolina Diaz, and Chef Partner, Tony Mantuano. Erceg oversees the pastry team and the dessert menu for Terzo Piano and for the museum’s Balcony Café. The restaurant’s Art Exhibition driven menu invites guests to experience the culinary dimension of art on the plate; this vision simultaneously provides the ideal creative environment for Erceg’s imagination to soar.