let's get cheesy...
Vaughan Cheese is the inspiration of Megan Vaughan. Born in New York and raised in New Jersey, Megan got her first start in the hospitality industry working at local restaurants in both the dining room and the kitchen. This led her to pursue her education at The Culinary Institute of America. Graduating with her Associates Degree in Culinary Arts and her Bachelors Degree in Culinary Arts Management. At the CIA she discovered her passion for cheese. Through reinvigorating the campus cheese society and working as a culinary arts extern at Union Square Cafe, she developed a love for learning and teaching her peers and instructors.
After graduating in 2005, Megan began working at Eleven Madison Park. There she gained a passion and appreciation for local and artisanal cheeses which she carried into her work. Beginning as a kitchen server, Megan developed and ran the restaurant’s cheese program. She oversaw and grew the program during the span of nine years. The opportunity to educate members of the staff while serving guests proved an awesome opportunity that would become the inspiration for future cheese service. Megan collaborated in designing multiple iterations of the service carts and tools with numerous local artisans. The focus of the design became grace during use while showcasing the beauty of the tools. Additionally, she collaborated with Murray’s Cheese to create an Eleven Madison Park exclusive cheese, Greensward, a washed rind cow’s milk cheese reminiscent of picnicking in Central Park.
While running the cheese program, Megan was promoted to Service Director. She was an integral member of the team earning Eleven Madison Park’s four star review from the New York Times, three Michelin Stars from the Michelin Guide, and rankings in the top five of San Pellegrino’s 50 Best Restaurants in the world. During the opening of The NoMad, Megan was promoted to Operations Manager of Eleven Madison Park and The NoMad. Soon she was honored as Zagat’s 30 under 30: innovative game changers of the hospitality industry. Then being promoted to Assistant General Manager of Eleven Madison Park, Megan led the team to their second four star review from The New York Times and the ranking of third globally and best in the Americas per San Pellegrino 50 best awards.
Megan’s passion for cheese naturally led her to pursue her own business. Vaughan Cheese began by curating and serving focused cheese plates for groups excited to eat and learn about cheese. It is growing to be a cheese wholesale business and retail shop bringing American farmstead & artisan cheeses to the communities surrounding our nations capital. With the focus to “Eat More Cheese”, Vaughan Cheese is creating a new way for all people in the Washington DC, Annapolis, and Baltimore, areas to enjoy a wider variety of properly aged American cheeses. By selling to restaurants directly through a wholesale business, retailing in a physical shop location, and curating private cheese tasting events Megan will satisfy guests’ desire to learn more about cheese. Vaughan Cheese is poised to be an innovative educator for both restaurant staff and consumers by offering cheese classes both within wholesale restaurant accounts and at the retail location.
Megan lives in Lothian, Maryland with her husband, Tyler, daughter, Evelyn, and dog, Annabelle. She is an advanced certified scuba diver with a passion for percussive instruments and spinning.