Angie Mar is everything we love about a Boss Babe. She’s gorgeous, she’s talented, she’s hard working, and she’s putting her skills to use as the executive chef at the incredible restaurant The Beatrice Inn. And while any woman chef is a badass in our eyes, Angie takes it to the next level with her bold and meaty menu that sticks it to anyone who thinks women only make kale salads. Instead, at The Beatrice Inn you’ll find Angie’s 45 day dry aged burger, her milk braised pork shoulder, her oxtail marmalade on toast, and more items that make you realize that damn, she’s not afraid to go big.

Her past gigs include runs at Marlow & Sons, Reynard, The Spotted Pig, and other spots that surely helped teach her how to handle a good hunk of meat, but we’re thrilled that she’s now getting to do her own thing in her own restaurant while looking damn good.

So read our interview, get to know this badass boss babe, and then go get yourself that pork shoulder. You won’t regret it.

Also, check out Angie’s Instagram and Twitter for all her tasty updates…

Photo Via Vanessa Granda

Birthplace?

Seattle, Washington

Current location?

New York, New York

Birth sign?

Gemini

Does your personality fit your sign?

No doubt about it.

Any siblings or pets?

I have two younger brothers whom I adore.

Photo Via Vanessa Granda

  What’s the thing I can’t leave Beatrice Inn without eating?

That’s a great question because I’m in love with all things on our menu. I’m very meat focused, and people always come to the restaurant to have our Dry Aged Burger. But honestly, my favorite dish on the menu is the milk braised pork shoulder. It’s something I’ve been cooking for my family in one incarnation or another since I was fifteen.

Did you always know you wanted to be a chef?

I actually had an entirely different career before this one in the corporate world, however I realized I wasn’t passionate about it. I took time off, travelled to East Africa and Spain and spent time soul searching. I’ll never forget it- I was in Sevilla, at a tiny little restaurant in the Jewish District when it hit me… I should be cooking! I came back to the states, moved to New York with about $250 in my bank account, and enrolled in culinary school. Everything has just fallen into place since then.

Where did you learn to cook?

I grew up cooking with my father. So much of my menu is inspired by things he fed my brothers and me when we were growing up, or our travels. We’ve always been a family that’s all about the beef. I did go to culinary school, but honestly, I credit all the talented cooks and chefs I’ve worked with for making me earn my kitchen chops. There’s never anything that can equate to spending time in well rounded, experienced kitchens.

Photo Via Vanessa Granda

What does Christmas dinner in the Mar household look like?

It’s always a gluttonous feast. We have several kinds of meats on the table- dry aged rib roasts, whole duck that has been smoked slow for 18 hours, a pork roast, and my fathers amazing corned beef. I always make a bacon and oyster stuffing with sage and chestnuts, and my father makes his special challah bread. I’m a huge cheese lover so a baked Camembert with caramelized onions and pears to kick off the meal, and a decadent apple-brown butter and sage pie that we finish with dollops of Winnemere cheese and cracked black pepper for dessert.

What’s the scariest part of being a female chef? What gave you the confidence to pursue this male dominated career?

I’ve always operated under the notion that fear and failure are not options, and I suppose the fact that its a male dominated industry never crossed my mind. I love being challenged and to make the improbable happen, because there is always a way. You just have to figure out the best way to do it.

What chefs do you look up to, male or female?

My sous chef Joanna, we’ve been friends since I moved to New York, went to school together and got our first jobs together. She is one of the strongest women I know, in and out of the kitchen. She keeps me sane when I need it the most.

Fill in the blank: I would die to trade lives with _____ for one day. Explain why.

Gene Kelly, circa ‘Singing in the Rain’. Who wouldn’t want to be that charming and chic, dancing and singing all day?

Any advice for other women looking to be boss babes?

Work for it… And I do mean work for it. In my restaurant there is no job that I won’t do, whether it’s prep work, answering the phones, working the line or washing dishes. Nothing comes for free and nothing comes easy, but I do believe that we make our own luck in life. The more hustle you have, the more opportunities will open up.

Stay humble and pay it forward- No matter what stage in my career I’ve been in, I’ve always invested time, energy and a lot of love into growing and inspiring others, just like someone once did for me. You never know who you have working for you, and who they will grow to become.

Designer you can live in for the rest of your life:

Dries van Noten and Vince.

Current restaurant obsession?

Is it too easy to say the Beatrice Inn?  I’m also obsessed with the lobster rolls at Pearl Oyster Bar, in the West Village. Chef Rebecca Charles has the best one in New York City hands down.

Best dish you’ve had in New York all year?

I always say the way to my heart is via dead animals or Mexican food. Two of the gentlemen in my kitchen always make this insane mole for family meal, and I always look forward to it. We generally eat it standing up, right before the start of dinner service with shredded chicken and grilled tortillas. I never see my kitchen as quiet and as satisfied as when there’s mole around.

Describe your typical outfit when you’re off duty.

My style, both with food and fashion, is all about combining masculine and feminine elements, (did I mention I was a Gemini?!).  I love men’s wear, rich fabrics and lots of texture. When I’m not in my chefs whites, I live in brushed leather leggings, boyfriend style tees in cotton, silk or chiffon, Stan Smith sneakers (I buy them in bulk!), and either vintage fur or an oversized coat. And I can never pass up on a beautiful statement ring.

 

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