Chef Angie Mar has spent most of her life around the world of food. A native of Seattle, Washington, she comes from a family of food lovers and restaurateurs. Her aunt was the infamous Ruby Chow, who pioneered Chinese cuisine in Seattle and these deep rooted ties have given Angie an innate love for bringing people together around a dining table.
In October 2013, Angie took the helm of storied West Village restaurant, The Beatrice Inn. Best known for her love of working with whole animals, live fire and dry aging techniques, she revamped the menu and began to create her signature style.
Under Angie’s guidance and vision, The Beatrice has become one of the most coveted reservations in the city, known for its meat forward menu and show-stopping presentations. She is now owner and executive chef at The Beatrice Inn, having re-opened the doors in September 2016 with a fresh perspective and a celebrated new menu.
The Beatrice Inn and Angie Mar continue to gain momentum and praise in the food community. Pete Wells awarded the restaurant an impressive 2-star review from the New York Times, calling it “One of the most celebratory restaurants in the city” and “a place to go when you want to celebrate your life as an animal.” Angie was named “Chef of the Year 2016” by Thrillist and most recently, she was chosen as one of Food & Wine’s Best New Chefs for 2017; the only chef from New York selected to receive this honor.