Angela Dimayuga is a curious New York City based chef, author, and multidisciplinary artist. She is an associate artist at Performance Space New York, culinary curator at Lower East Side Girls Club, and contributing writer to New York Times, Food & Cooking. She was the Creative Director of Food & Culture of The Standard Hotels International, and former executive chef at Mission Chinese Food New York. She has worked collaboratively with flavor chemist Arielle Johnson, designer Humberto Leon, artists Anika Yi, Wu Tsang, and Smallhold Farms. Her debut cookbook, releasing November 2, 2021, Filipinx: Heritages Recipes from the Diaspora is a design and photography driven cookbook sharing 100 recipes, narrative storytelling, and is celebration of her ancestral cuisine from her point of view as a professional chef.
