Angie Thomas

Chef de Cuisine
Chef Angie Thomas Profile Photo

Short bio

Chef Angie Thomas is a celebrated California chef known for her Los Angeles-style cuisine. She masterfully blends fresh, seasonal ingredients with globally inspired flavors.

  • Experience rating 5
  • Talkativeness 1
  • Location: United States of America, Los Angeles, California
  • Events done:
  • ID verification:
  • Recommendation score: 90
  • Insurance:
  • Member since: Oct-2025
  • Food safety certificate:

Photos

  • Chef Angie Thomas Chocolate Cake Dessert with Raspberries
  • Chef Angie Thomas Frittata Dish
  • Chef Angie Thomas Private Chef Chocolate Dessert Bites
  • Chef Angie Thomas Private Chef Glazed Dessert
  • Chef Angie Thomas Private Chef Italian Pasta Dish
  • Chef Angie Thomas Private Chef Lettuce Dish
  • Chef Angie Thomas Private Chef Ribs Dish with Potato Mash and Pomegranate
  • Chef Angie Thomas Private Chef Salad Dish
  • Chef Angie Thomas Vegetarian Crudites

Bio

Graduating from the New School of Cooking, Chef Angie has built an exceptional career as a Private Chef Los Angeles. Her clientele includes ultra-high-net-worth individuals, CEOs, tech leaders, and notable celebrities.

Renowned for her modern American personal chef services, she specializes in creating intimate dining experiences infused with California hospitality. Each meal she prepares highlights the beauty of seasonal ingredients, allowing the flavors to shine in sophisticated yet approachable dishes. Seasonal menus are thoughtfully curated, exemplified by her concept of ingredient-driven cuisine.

In addition to her private chef work, Chef Angie brings her culinary artistry to the Hamptons each summer, crafting bespoke menus that reflect her signature style. Her culinary philosophy emphasizes simplicity, seasonality, and soul, resulting in vibrant and memorable dishes.

The Tomato Galette stands out as her signature creation, showcasing perfectly ripe tomatoes layered on a flaky, buttery crust. Through her professional experience, Chef Angie Thomas continues to redefine what it means to be a modern American personal chef. Each dining experience she offers encapsulates the warmth and richness of California cuisine.

Favourites

Chef Angie’s favorite dish, the Tomato Galette, is an exquisite celebration of seasonal tomatoes. Each tart is a testament to her culinary skill, combining rich flavors and textures seamlessly. With a focus on fresh ingredients, she redefines what a personal chef experience can be.

Cusines

  • American Texan
  • Modern American

Chef Angie Thomas

Menu

Canapés

Substantial

  • Dungeness Crab Cake. Panko-crusted crab cake served warm with a saffron-lime aioli.
  • Smoky Pimento Cheese Fritter. A warm, crisp fritter with smoky pimento cheese, served with a sweet tomato-chili jam.

Small

  • Ahi Poke Wonton Crisp. Sushi-grade Ahi poke on a wonton crisp with avocado mousse.
  • Roasted Grape & Burrata Toast. Toasted baguette with creamy burrata, a roasted grape, and basil.
  • Layered Radish Butter Terrine. Thinly sliced radishes layered with chive butter on pumpernickel toast.

Sweet

  • Yuzu Meringue Kiss. Two crisp meringues sandwiched with a tart yuzu curd.

5-Course Plated Menu

First Course

  • Roasted Tomato-Fennel Bisque. A velvety bisque of slow-roasted tomatoes and fennel, finished with high-quality olive oil. Served with a miniature Gruyère & chive gougère (savory cheese puff).

Second Course

  • Roasted Delicata Squash & Burrata Salad. Warm delicata squash and burrata on arugula with pepitas and a brown butter vinaigrette.

Main Course (Sea)

  • Pan-Seared White Sea Bass. Crispy-skin sea bass over creamy parmesan polenta with asparagus and a lemon-parsley gremolata.

Main Course (Land)

  • Red Wine Braised Short Rib. Fork-tender bone-in short rib over a parsnip-potato purée with roasted root vegetables.

Dessert

  • Butterscotch Budino. A rich, creamy butterscotch pudding served with whipped crème fraîche, sea salt, and a rosemary-pignoli (pine nut) cookie.

Shared Family-Style Menu

Mains

  • Tuscan Herb-Roasted Chicken. Rosemary and garlic roasted chicken, carved and served with its natural juices.
  • Slow-Roasted Lamb Shoulder. Tender lamb shoulder with herbs and garlic, served with tzatziki and warm pita.

Sides

  • Crispy Smashed Potatoes. New potatoes roasted with garlic, rosemary, and parmesan until crisp.
  • Charred Broccolini. Seared broccolini finished with toasted garlic, lemon zest, and chili flake.

Dessert

  • Little Gem Caesar Salad. Crisp lettuce with a classic anchovy dressing, garlic croutons, and shaved parmesan.

Sides

  • Warm Citrus Olive Oil Cake. A moist, rustic cake with orange and lemon zest, served on a platter with bowls of lightly sweetened mascarpone cream and a bright salad of mixed citrus segments.