bio

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 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, Three Stars by the Michelin Guide and topping 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 new products and guided the team as they prepared for expansion in San Francisco and Los Angeles.

     Partnering in 2016 with Back Home Hospitality, Angela created and implemented the pastry program for Che Fico, awarded Bon Appetit’s Hottest Ten of 2018, and the recently opened CheFico Alimentari, located in San Francisco’s NOPA neighborhood, in the Divisadero St Corridor.

Angela is currently putting on a bakery pop up, Pie Society; selling a seasonal selection of pies for pick up at local businesses in San Francisco and the East Bay, inspired by her time spent with her grandmother, Theorita, as a child. She is also currently working on a new label of confections and sweets; Pinkerton Confectionery, which will be available in retail stores and online in 2021.