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Megan Protz has a diverse work history in the culinary industry. Megan began their career as a Line Cook and Banquet Server at Jacaranda Country Club in 2010 and then moved on to work as a Lead Cook at the Hilton Bonnet Creek- La Luce by Donna Scala from 2011 to 2014. In 2014, Megan joined the University of Houston as a Graduate Assistant before transitioning to the role of Assistant General Manager at Churrascos Memorial City in 2016. Megan then became the General Manager at Churrascos River Oaks in 2018 and held this position until 2020. Currently, Megan serves as the General Manager for FreeRange Concepts and has recently been promoted to the position of Director of Culinary.

Megan Protz has a strong educational background in the field of hospitality and culinary arts. Megan obtained their Bachelor's of Science degree in Hospitality Management from Florida State University in the years 2006 to 2010. Following this, they pursued an Associate of Science degree in Culinary Arts from Johnson & Wales University from 2010 to 2011. Megan further enhanced their knowledge and skills by earning a Master's of Science degree in Hotel and Restaurant Management from the University of Houston, where they studied from 2014 to 2016.

In addition to their academic qualifications, Megan holds a certification as an ACF Certified Culinarian from the ACF institution. The exact month and year of the certification are not provided.