Chef Angela Kladis

I am a first-generation Greek American with a deep-rooted appreciation for food as a central part of life and culture. Growing up in my family's fast food deli, I developed a lasting passion for simple, no-frills meals that celebrate flavor and accessibility. I studied the culinary arts at Kendall College, where I built a strong foundation in the culinary world. Following my studies, I interned and worked at The Publican before joining the Michelin-starred Blackbird, where I honed my skills over five years in fine dining. Seeking a shift from the precision of tweezer-plated cuisine, I transitioned to Giant, a space where inventive, chef-driven dishes meet a casual, approachable atmosphere—an environment where I truly thrived for the past 7 years. These experiences have shaped my culinary philosophy, blending technical expertise with a fervor for creating thoughtful, inviting food that resonates with people on a personal level.