Chef Angela was born and raised in the Hudson Valley of NY. Inspired by the local farms and market-fresh ingredients, Angela’s passion for fresh 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 Micheline restaurants in NYC, focused on the customer experience in the front of the house, and worked her way into the kitchen where her passions lied. 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 cooking methods. She prides herself on the Michelin standard that was ingrained in her, and holds true with each dish she prepares. 

“I almost never make the same dish twice. It might be the hundredth time that I’m cooking my buffalo chicken, but I always think to myself ‘how can I make this better? What can I do differently to bring out even more flavor?’ And that’s what I love about cooking. Challenge yourself, and there’s always something to discover. I’m convinced I’ll never stop learning”