Angie Berry

NEW YORK CITY, NEW YORK

Executive Chef Angie Berry has always had cooking in her blood. During her childhood, she spent much of her time experimenting and creating different dishes with her grandmother, using fresh-picked ingredients from the garden on her grandparents’ farm.

 

“My mother tells me she always knew I would become a chef, because growing up, I was diligent in using the appropriate tools and appliances when preparing family meals.”

Following a brief 2-year stint studying art in the University of Texas, Chef Berry realized her calling as a culinary artist and went on to pursue formal training in the field. After obtaining her degree at the School of Culinary Arts in Houston, she headed to Manhattan, pursuing a dream to work as a chef for the famous Gotham Bar & Grill. After confidently stepping into the restaurant and proclaiming she was ready to start cooking, Chef Berry was offered her first job within one day, marking the beginning of her culinary career in New York.

In 2003 she joined Mandarin Oriental, New York as part of Asiate’s opening team and quickly made her way up from Tournant to Sous Chef. After this, she took a short break to pursue opportunities with other fine dining establishments, including Del Posto, before returning to Mandarin Oriental as Asiate’s Chef de Cuisine for 7 years. Since then, Executive Chef Berry has opened her own restaurant Bottle & Bine, spearheading New American cuisine in New York.


Recipes

Tea Roasted Beets



Favorite Tea

loose leaf tea | black

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