Che Fico (SF) and Theorita (SF)
Raised in the farm covered hills of Northeastern Ohio, Chef Angela Pinkerton grew up appreciating the natural beauty of food and the success that hard work will produce. Discipline and perfection in her techniques are part of Angela's identity and she knew she needed more guidance so she left Ohio for the Washington, D.C. Area and attended L'Academie de Cuisine's pastry program in 2005. After graduating with honors, she worked in Virginia, building a solid foundation with a two year stay in the pastry kitchens of the Ritz Carlton. Angela moved to New York City in 2007. Starting as a pastry cook position at Eleven Madison Park Restaurant, a then bistro with aspirations of a three-star review from the New York Times, she rose through the ranks as did the restaurant itself. Commanding the pastry kitchen since 2008, she became the first Executive Pastry Chef of today's Eleven Madison Park Restaurant now, a fine dining destination. Named Outstanding Pastry in 2011 by the James Beard Foundation, Angela was a key contributor to the restaurant achieving a Four Star review by the New York Times, being awarded Three Stars by the Michelin Guide and rising to the Fourth Best Restaurant on the San Pellegrino list of the World's 50 Best; Best Restaurant North America. In late 2014, ready for her next challenge, Angela resigned her post and relocated to begin her new chapter in the San Francisco Bay Area. In 2015 Angela oversaw the production kitchen of San Francisco pastry shop Craftsman & Wolves. During her consultancy, she creatively supported the development of many new items and guided the team as they prepared for expansion in San Francisco and Los Angeles.
Awards and Accolades:
- James Beard Award for "Outstanding Pastry Chef" 2011
- StarChefs Award for "Rising Stars" 2010
Saturday, March 9
Celebrate open flame cooking with savory grilled seafood offerings, chilled seafood bites and desserts prepared by 18 renowned chefs.