Chef Anthony Angotta

I am a culinary professional with more than 10 years of experience working and running kitchens in Manhattan as well as San Francisco. I started cooking at a Steakhouse called The Palm in Tribeca which is in downtown NYC. After working at two Palms I worked for David Chang at Momofuku Noodle Bar which completely changed my life. The experience there was incredible and I was infatuated with what came next. After working for the Noodle Bar I started working uptown across from the Metropolitan Opera for two Lincoln Square powerhouses, Cafe Fiorello and The Smith. I have worked with the former Chef of Le Cirque and his company PS Tailored Events doing Catering and events with him for his main client, Martha Stewart. I then moved to San Francisco and ran a beautiful Gastropub called Park Tavern in the historic North Beach area of the city.

Cooking for me has always meant so much more than just the food. It is so much deeper, an almost spiritual experience. Food and cooking is one of the great connectors of our civilizations, along with music and dance. You can know nothing about a person or their culture, but spend a day cooking and eating with that same person and learn more than you could by just having a casual conversation. When I cook for someone I am vulnerable, I am here to provide sustenance, nutrition and memorable experiences for everyone I work with.