Chef Angela’s passion for cooking stems from her Italian heritage that ultimately led her to attend the California Culinary Academy in San Francisco. Following her graduation in 2000, she moved to the Big Island to further her culinary knowledge by training under Executive Chef Jackie Lau of Roy’s Waikoloa Bar and Grill. After discovering the joy of interacting and the creativity that comes from working with clients personally, she decided to redirect her focus and work exclusively as a private chef.
The enthusiasm and experience she brings to her work is complemented by the amazing variety of fresh organic food available on the Big Island. Chef Angela’s flexibility and her professional, efficient approach shine through everything from simple, casual family dinners to elegant, upscale events.
Her menus are focused on LOCAL, ORGANIC and HEALTHY. Fresh caught fish, grass fed beef, and local organic produce of all sorts are the corner stones of her presentations. With over ten years of experience and with her classical culinary training and versatility, she joyously designs original menus to suit your specific tastes and dietary needs, including vegetarian, vegan, gluten free and ethnic preferences.
Sample Dinner Menu
Ahi Sashimi with Wasabi, Pickled Ginger and Tamari
St. Andre Cheese with Fig Preserve, Almonds and Dried Apricots
Mixed Greens with Poached Red Pears, Hearts of Palm, Candied Hazelnuts with a Cherry Wood Aged Balsamic Vinaigrette
Ti Leaf Wrapped Fresh Ono with Blood Orange Mango Salsa
Kahua Ranch Beef Tenderloin with Rosemary Gorgonzola Crust
Grilled Asparagus with Basil Aioli
Honey Ginger Local Purple Sweet Potatoes
Berry Cobbler with Homemade Hawaiian Vanilla Bean Ice Cream