Episode 71: Angela Dimayuga

Angela Dimayuga's gift for weaving art, culture, politics, and locality into restaurant food & spaces inspired Standard International to create a new position for her in 2018. As the company's Creative Director of Food & Culture, Dimayuga--who first drew attention as Executive Chef of Mission Chinese Food in New York City--is taking a fresh look at all aspects of existing Standard restaurants and food programs, and helping shape them in upcoming projects such as a planned hotel in London. She shares the origins of her interest in cooking as a child in San Jose, California, as well as the first stirrings of her artistic and musical interests, her move to New York City and early jobs, such as a formative one at Brooklyn's Vinegar Hill House. Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's podcast store. Thanks for listening! Andrew Talks to Chefs is powered by Simplecast. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!