The Foundations of Flavor
Bo Durham is a Chicago-based executive pastry chef whose work lives at the intersection of technique and innovation. Raised in and among his parents’ catering business, Bo learned early that food was a form of care, community... and performance – weekends spent hauling trays and sneaking tastes became his first stage. Initially chasing a different spotlight, Bo studied music education at Otterbein University, before realizing the same rhythm, emotion, and drama he loved in music lived even louder in the kitchen. He traded in his baton for a chef’s knife, and never looked back.
After graduating from the Columbus Culinary Institute, Bo sharpened his craft at Sheraton Columbus, The New Albany Country Club, and Heirloom Café at Ohio State. Always hungry for more, he followed his passion straight into the heart of Chicago’s electric food scene, where he immediately joined forces with James Beard Award winner Mindy Segal, rising from dessert plater at HotChocolate to pastry chef at Mindy’s HotChocolate Bakery, and ultimately opening and leading Mindy’s Bakery as executive pastry chef.
Artisanal Innovation
Bo is known for pastries that feel both indulgent and intimate: from the cult classic Stoner Cookie to his tender and buttery Buttermilk biscuits, or Bo's unique take on classic Italian Focaccia and his unapologetically bold giardiniera cream cheese. Equal parts workhorse and creative force, he’s often first in the door, leading the morning's baking before stepping into his larger, more visible role as one of Chicago’s most exciting pastry voices. With a point of view that’s playful, soulful, and distinctly his own, Bo Durham is carving out space—and sweetness—for a new generation of pastry chefs.
In the Spotlight
The journey has been marked by milestones that still feel a little surreal. Being named a 2025 Jean Banchet Pastry Chef of the Year finalist was an incredible honor—one that affirmed the long mornings, the discipline, and the heart I bring to the craft. Traveling to Paris to help create Mindy’s custom chocolate at Cacao Barry was another defining moment, connecting my work to a global tradition of excellence in pastry.
I’ve been proud to contribute as an author to the Tasty Pride cookbook by Jesse Szewczyk and to spark a little joy (and a lot of butter) with the viral Banana Bread Au Lait trend on TikTok. My work has been featured in Eater, WGN, WTTW, StarChefs, and beyond, where I share the rhythm, rigor, and radiant energy of my kitchen life.
- 2025 Jean Banchet Pastry Chef of the Year finalist
- Creator of the viral TikTok trend 'Banana Bread Au Lait'
- TV appearances for WGN, WTTW, FOX, and more