Chef Angela Borah is a pastry chef, chocolatier, and consultant with extensive experience spanning fine dining, chocolate production, and retail business development. Over the past 20 years, she has worked with world-renowned chefs, luxury brands, and culinary institutions, bridging creativity with strategy to help teams bring chocolate and pastry visions to life.

A Story Woven Through Technique & Innovation

Originally from South Korea and now based in New York City, Chef Angela’s early life spanned Spain, Ghana, and Peru—fostering an expansive palate and global aesthetic. She honed her craft in acclaimed New York City kitchens, including Del Posto, The Modern, Per Se, and MarieBelle Chocolate.

In 2016, Chef Angela joined the opening team at Gabriel Kreuther’s two-Michelin-starred chocolate atelier, Kreuther Handcrafted Chocolate, as Head Chocolatier. Under her leadership, the chocolate program earned gold and silver medals at the International Chocolate Awards (2018–2019), gold award at Northwest Chocolate Festival Awards (2022) and was also recognized by Food & Wine as 2021’s Best Chocolate Shop in America. Her creative signature—think Pumpkin Seed Praline and Mole Ganache inspired by Queens’ Jackson Heights or Seaweed Sesame ganache rooted in Korean flavor memory—reflects a deeply personal, globally curated approach.

From Culinary Inspiration to Client Impact

Today, Chef Angela channels this expertise into Angela Borah Consulting, guiding clients across recipe innovation, product development, operational systems, and team education. Her consulting combines fine-dining craftsmanship with scalable systems, delivering clarity and confidence in every collaborative project.

Chef Angela is also committed to mentorship and community. She served as a 2020 fellow at the 92NY Women in Power program, is a member of Les Dames D’Escoffier and continues to bridge teaching at L’Ecole Valrhona and culinary leadership.