About Me
At Angela’s Cuisine, we aim to create unparalleled experiences that leave a lasting impression on our esteemed clients.
My Story
I am a professional chef with 15 years of experience in the culinary world. Throughout my career, I have had the privilege of working in various environments that have allowed me to grow and evolve my skills in the kitchen. I have a deep passion for fusion cuisine, always preserving the roots of each dish I create.
Being a private chef has given new meaning to my career. It has allowed me to delight a select clientele with my culinary creations, satisfying the most discerning palates. This role gives me the opportunity to express the art and talent I possess, taking care of every detail in the service to provide the best experience for my clients. I value and respect every aspect of this craft, and through this, I have discovered my true love and passion for cooking.
My culinary journey spans several countries. In my home country of Venezuela, I was immersed in a culinary culture rich in European influences, especially from Spain, Portugal, and the Middle East. I gained extensive experience working as a sous chef in Trinidad and Tobago, serving the Canadian Charge d’Affaires and the Australian Ambassador. I also worked under Chef Bernad Long as a sous chef in catering, and as an executive chef at Jenny Wok, a renowned restaurant on the island. Living in Trinidad and Tobago provided me with a unique opportunity to explore the diverse flavors of the Caribbean, India, and Asia, creating a kaleidoscope of tastes not found anywhere else in the world.
I also spent some time in Brazil on the island of Florianopolis, where I fell in love with its unique flavors and culinary fusions. The taste of their meats, the accompaniments, and the spicy jams combined with chimichurri were something truly special.
My Services
In the United States, I discovered another aspect of my culinary passion while working in banquet services at various hotels in Orlando. This experience taught me the value of service on a larger scale. I have worked for chains such as Holiday Inn, Rosen Hotels, and Shingle Creek, among others.
My Work
I have also worked in several restaurants, including Jaleo by Andres at Disney Springs, where I developed and created a broader vision of traditional dishes presented in a modern way without losing their essence. At STK, I worked as an expo and led the kitchen sides in a high-volume dining environment. As Executive Chef at Cafe de France in Winter Park, I had the opportunity to create dishes and master French cuisine from scratch.
