From fried chicken with caviar to Le Burger, chef Angie Mar on making food she believes in
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Now in her forties, the Chinese-American chef still vividly remembers the bowl of rognons de veau (veal kidneys) cooked in cognac and cream that she had on her first visit to France.
'It opened me up to this cuisine that I'd never had before,'
Mar recalls, crediting her parents for broadening her palate.
While she grew up around food, Mar did not initially intend to go into hospitality. But in 2010 she was feeling unfulfilled after working for a decade in corporate real estate in Los Angeles. So she moved to New York and enrolled in the French Culinary Institute.
Angie Mar held her Lunar New Year Party 2025 at Delilah at Wynn Las Vegas on February 2. for Wynn Las Vegas
Upon graduating a year later she worked under chef April Bloomfield at the Spotted Pig, a gastropub in Manhattan's West Village, where, Mar says, she learned about cooking with structure, precision and consistency – lessons she continues to draw on.
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