Angela is truly a rare talent. Her contributions to Eleven Madison Park’s past, present, and future are invaluable and her ability to lead and teach others is a quality I’ve always admired. Incredibly skilled in the kitchen, her passion for the craft is unmatched and she is without a doubt the best pastry chef in America.
— Daniel Humm, Eleven Madison Park, NYC
Angela is an outstanding professional, creative artist, and master of visual display in modern pastry.
— Bill Yosses, Perfect Pie, NYC

about

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.

   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 contributer 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.

     Partnering in 2016 with restaurant group, Back Home Hospitality, Angela oversees pastry operations for Che Fico, their premiere restaurant project, a lively Italian tavern opening in Jaurary 2018, in the popular NoPa neighborhood. Following in the Spring 2018, Chef Angela will also debut, Theorita, an Americana inspired pastry shop and dinette dedicated to Angela's grandmother. Opening next door to sister restaurant, Che Fico, Theorita will serve pies, pastries, and quick service style breakfast and lunch throughout the day and in the evenings a full service style, neo classic dinette menu.