Angie Mar

A native of Seattle, Chef Angie 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 2013, Mar took the helm of the kitchen in the West Village’s storied Beatrice Inn. 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. 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”. “Butcher and Beast” (Clarkson Potter) is Mar’s first cookbook.