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.
Before taking over the kitchen at The Beatrice Inn in 2013, Mar trained in some of New York City’s most renowned kitchens, including Andrew Tarlow’s lauded Brooklyn restaurants Reynard, Diner, and Marlow & Sons, and the Spotted Pig.
In 2016, Mar officially 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 leadership, the Beatrice Inn is now known for its meat-forward menu and show-stopping presentations.
Later 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," and in 2017, Angie was chosen as one of Food & Wine’s “Best New Chefs”. Her first book, “Butcher and Beast” (Clarkson Potter) was published in October 2019.