Angela Pinkerton

Pastry Chef Consultant

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.

Moving to New York City in 2007, she started as a pastry cook at Eleven Madison Park Restaurant, a then bistro with aspirations of a three-star review from the New York Times, and quickly rose through the ranks as did the restaurant itself. As Executive Pastry Chef of Eleven Madison Park Restaurant, now known as a fine dining destination, she was 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 from the Michelin Guide and topping the San Pellegrino list of the World’s 50 Best; Best Restaurant North America.

Relocating to begin a new chapter in the San Francisco Bay Area, Angela oversaw the kitchen of Modern San Francisco pastry shop Craftsman & Wolves in 2015. In 2016, she began her own consulting company, IAMPinkerton, creating modern desserts for catered events, and developing products, menus and programs for new and existing kitchens. In 2018 she partnered with Back Home Hospitality to create, Che Fico, a robust Italian restaurant, and then most recently its sequel; CheFico Alimentari, an intimate wine focused restaurant and grocery, both located in the Divisadero Corridor of San Francisco’s NOPA neighborhood. Angela is currently working on new concepts and consulting in the San Francisco Bay Area.


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