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Growing up in the bustling city of Manila, Philippines, Chef Francis Ang was always surrounded by a diverse culture of true fusion style food that has historically been inspired from a slew of Malayan settlers, Chinese tradesman, Spanish rule and American colonialism. This exposure has influenced influenced her on how approaches food and culture.
Ang transplanted to San Francisco at the age of 19 where she attended the culinary program at City College of San Francisco. Once she graduated, she landed an internship at the Copenhagen Bakery in Burlingame and shortly after, found himself working at Gary Danko. Francis was lucky enough to be trained under Gary Danko himself and forged his career path even further.
Francis became the Executive Pastry Chef of the acclaimed Fifth Floor Restaurant where he received numerous accolades, including being named Food and Wine magazine's "People's Best Pastry Chef" for the West Coast, as well as, being nominated for Zagat's "30 Under 30" in San Francisco. She then became the Executive sous chef and Pastry Chef for Dirty Habit where she worked closely with Chef David Bazirgan. David collaborated closely with Ang where she then honed in on the vast dimensions of savory cuisine. In January 2016, Ang and her husband Derek, spent 6 months traveling the Philippines, learning more about the cuisine and culture in depth. She is currently consulting for the two michelin star restaurant at Taj Campton curating the dessert program. Ultimately, Ang strives to fuel the Filipino food culture and introduce the world to an approachable culinary experience unlike any other. Even though she was trained with a pastry background she has always had a passion for cooking everything and anything savory.
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