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. Learning these two simple and valuable lessons early in life through tending the family garden and working in her grandparent’s orchard, laid the ground work for her work ethic and passion for her craft.
Angela's first love was science but while studying Biology at Kent State University, she took a part time job as a clerk in a bakery. Soon she found her interests in her studies paled in comparison to what she was observing at work. Much to the initial dismay of her parents, she left school to pursue a career in baking. Angela began by growing within the bakery as a cake designer. She started her own wedding cake business and then took a position as garde manger cook/baker in her first restaurant kitchen. She studied cookbooks like textbooks, cover to cover and was ultimately successful at teaching herself the basics of baking.
Discipline and perfection in her techniques are part of Angela's identity and she knew she needed more guidance. 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. In early 2007, Angela moved to New York City for a pastry cook position at Eleven Madison Park Restaurant, a then bistro with aspirations of a three-star review from the New York Times and as she rose through the ranks, so did the restaurant.
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. During her tenure, the restaurant achieved a Four Star review by the New York Times, was awarded Three Stars by the Michelin Guide and rose to the Fourth Best Restaurant on the San Pellegrino list of the World's 50 Best; Best Restaurant North America. In late 2014, Angela resigned her post at Eleven Madison Park and relocated to the San Francisco Bay Area.
Angela most recently oversaw the production kitchen of famed San Francisco pastry shop Craftsman & Wolves. During her time at Craftsman, she creatively supported the development process of many new items and guided the team as they prepared for expansion to new markets.
Angela will be overseeing pastry operations for a new restaurant located in SF's NoPa neighborhood, Che Fico, partnering with EMP colleague and friend, Chef David Nayfeld and Operations Manager, Matt Brewer. Che Fico, will be a lively Italian inspired taverna, promising loud, fun music and local ingredients from Brewer's family farm in Sonoma County. Estimated opening is the Fall 2017.
Winter of 2017, Angela and partners will debut; Theorita, an Americana inspired pastry shop and dinette dedicated to Angela's grandmother. Opening next to sister restaurant, Che Fico, Theorita will serve pies, pastries, coffee, beer, wine, sandwiches, and salads quick service style throughout the day. The evenings will change over to full service style, with a neo classic dinette menu driven by the collaboration between Chef David Nayfeld and Pinkerton.