Angela was born and raised in the Hudson Valley, NY. Inspired by the local farms and market-fresh ingredients, her interest for good food has no limits. Proud of her Italian heritage, Angela remains grounded by the principle that quality is synonymous with the simple act of foraging for the freshest ingredients. Angela's talents have grown from experience. She began her journey working in NYC, focused on the customer experience in the front of the house, and worked her way into the kitchen where her passions commenced. Her time spent working side by side with some of the most innovative chefs in the country at Michelin restaurants has had the biggest impact on her life. She prides herself on the high standards that were ingrained in her from the start, and holds true with each dish she prepares.
“I almost never make the same dish twice unless I know it’s bulletproof. It might be the hundredth time that I’m making Bolognese, but I always think ‘how can I make this better? What can I do differently to bring out even more flavor than last time?’ And When I try something different, Sometimes it comes out worse, and sometimes it comes out way better. that’s what I love most about cooking. Challenge yourself, and there’s always something to discover. I’m humbled in the fact that I’ll never stop consistently learning and growing.”
After her time in NYC, She returned to her roots in the Hudson Valley and worked as a Sous Chef for the well known Mohonk Mountain House Resort in the Hudson Valley. In 2018, Angela had the opportunity to be The private Chef/ Health Food Coach for actor Sean Astin. She thrived with working in a more personal setting, and helping Sean achieve his health goals. In 2019, Angela became the Executive Chef of the wedding venue Lippincott Manor. Leading the execution of the dining experience in a wedding venue opened Angela’s eyes more to how food can make or break an experience. Whether it is one person or two hundred, Angela strives to make any dining experience memorable.
“It’s the little details that matter most when Attempting to create something truly delicious. Are your ingredients in season and freshly picked? did you use enough salt? if you add a little nutmeg here, what will that do? things like this. the balance takes quite some time to perfect, and it’s something good chefs just do naturally. I feel I have a good Understanding at this moment in time, but it certainly didn’t happen over Night. time, Repetition, and not repeating mistakes is the best way to master this skill.”
In 2021, Angela started working for Major Food Group and assisted in rebuilding the front of house team at Micheline Star and celebrity Chef Mario Carbone’s Boston restaurant, Contessa . She then transitioned into the Executive Chef/ Kitchen Manager for Mario Carbone’s restaurant Parm. Angela assisted in opening and launching 3 locations of Parm; two in MA and 1 in NYC. In addition to her professional positions, Angela has been catering private dinners and events for the last 8 years. She describes her cooking as local, farm to table concepts with Minimal ingredients.