Environment: PROD

Angie Mar

Chef/Owner, The Beatrice Inn

Chef Angie Mar has spent the bulk of her life finding new ways to fall in love with food. A native of Seattle, Washington, Chef Mar comes from a family of food lovers and restaurateurs - her aunt was the celebrated Ruby Chow, who pioneered Chinese cuisine in Seattle - and these deep-rooted ties gifted Mar an innate love for bringing people together around a dining table. 

 

Mar had the privilege of training in some of New York City’s most renowned kitchens, including honing her skills at whole animal butchery and open fire techniques at Andrew Tarlow’s lauded Brooklyn restaurants Reynard, Diner, and Marlow & Sons. She went on to work at The Spotted Pig, where she learned an unparalleled dedication to perfection and a love of simplicity. 

 

In October 2013, Mar took the helm of the kitchen in the West Village’s storied Beatrice Inn. Best known for her love of working with whole animals, live fire, and dry aging techniques, she quickly revamped the menu and developed her signature style. 

 

In 2016, Mar bought the Beatrice Inn and made it her own, with a fresh perspective and new energy that transformed the restaurant into one of the one of the most coveted reservations in the city. Under Mar’s guidance, the Beatrice Inn is now known for its meat-forward menu and show-stopping presentations; her signature dry aging techniques are widely regarded as some of the most unique and innovative in the country; her Duck Flambé has graced the cover of Food & Wine; her Prime Rib was showcased in Bon Appetit; and her hospitality attracts visitors from around the world. 

 

In 2016, Pete Wells awarded the Beatrice Inn two laudatory stars for 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.” Mar was named “Chef of the Year 2016” by Thrillist and was chosen as one of Food & Wine’s “Best New Chefs for 2017”. She has been featured in numerous publications and outlets, including Esquire, Late Night With Seth Meyers, The Today Show, The CBS Early Show, People Magazine, Bon Appetit, The New York Times, The Wall Street Journal, and many more. Her first book, “Butcher and Beast” (Clarkson Potter) will be published in fall 2019. 

 

A lover of all things luxury and meat, Chef Mar lives in New York City. 

 

Angie’s notable career highlights include: 

  • Selected as one of Food & Wine’s Best New Chefs 2017 – Only chef selected from New York
  • Named “Chef of the Year 2016” by Thrillist
  • Pete Wells awarded the restaurant a 2-star review on the New York Times 
  • Hosted three James Beard House Dinners to date (October 2015, 2016, 2017)
  • Competed to win the title of Food Network’s Chopped Grill Masters Grand Champion, Season Two (2015)
  • Competed at Burger Bash and Swine & Wine at the Miami Wine & Food Festival 2016
  • Crowned winner of Cochon 555 (2016) in New York and competed in Aspen Cochon 2016
  • New York Magazine named the restaurant “One of New York’s must-visit restaurants”
  • Bought and re-opened The Beatrice Inn in October 2016
  • Returned to London to participate in Meatopia and guest chef at iconic restaurant Carousel (2017)

 

Instagram: @angiekmar / @beatrice_inn

Facebook: Chef Angie Mar / The Bea Official

Twitter: @chef_amar / @thebeaofficial

 

http://thebeatriceinn.com