Megg’s Cafe and Hamilton Bread Company has an interesting story rooted in family. Dr. Edward and Denise McCaffrey have always dreamed of owning a restaurant and through their children, their dream is now a reality. Daughters Holly (General Manager), Jennilee (Head Baker and Pastry Chef), Meghan (Business Manager), and Son-in-law Corey (Executive Chef) bring an expertise and passion to the restaurant that is unsurpassed in Central Texas.
Corey Hamilton Executive Chef
His passion is first and last, simply great food, good wine and wonderful service. The trappings of uniforms, stuffiness, haughty wait staff and dress codes simply have no place in our restaurant. It’s all about the food, and that’s it. Chef Corey prepares it simply and elegantly and then lets it stand on its own.
Corey got his start in Rochester NY at an upscale grocery store. He progressed to the Buffalo club, several upscale country clubs, the Greenbrier resort, Cesar’s palace, Northpond in Chicago Il., Bouchon bakery and Per Se in NY City. At every step of the way, he learned new techniques and more importantly, was gifted by some extraordinary chefs with the concepts of attention to detail, respect for the food and the people who produce it, innovation in its preparation, and the layering of flavors.
Jennilee Hamilton Pastry Chef & Head Baker
Jennilee has always had a passion for baking and creating new confections for her sisters to enjoy. She attended The French Pastry School in Chicago where she studied under world renowned chefs. Jennilee studied the art of sugar pulling, creating wedding cakes, entremets, plated desserts, ice cream and sorbet creations, artisan breads, and of course chocolate!
Upon graduation, Jennilee moved to NY where she first interned for Francois Payard learning the ins and outs of a successful French bakery. She also worked at Thomas Keller’s Bouchon, an upscale bakery that supplies the chocolates and breads to Per Se, Thomas Keller’s 3 Michelin Star restaurant. At Bouchon, Chef Jennilee not only learned the art of bread and chocolate, but also the work ethic and skills to run her own bakery. Jennilee and her team attended the New York Chocolate Show where they created a Chocolate Flower Dress. A dress made entirely of chocolate and worn by a live model walking the runway!
As Head Pastry Chef and Chocolatier at Zelda’s Sweet Shoppe in Chicago, Jennilee entered the AIDS Foundation of Chicago annual World of Chocolate Event. Her chocolate truffles were voted “The Altogether Tastiest Chocolate Treat” and she was also awarded “Judge’s Pick” for her Winter’s Night themed chocolate sculpture.