January 4-29, 2009 (Sunday - Thursday)

Angie Roberts - Executive Chef

Angie Roberts found herself wearing a chef's toque while studying to be a nutritionist. A job as a caterer's prep cook led her into the pastry kitchen. Blissfully knee deep in brownies, cakes and scones, she decided to pursue formal culinary training and shifted curricula by enrolling in culinary programs at Seattle Central Community College. She jumped into preparing breakfast in a high volume Seattle neighborhood restaurant and never looked back. By 1997 Angie was well beyond limiting herself to pastry-making. Jeremiah Tower brought her into the kitchen to open Stars in downtown Seattle, and by age 21 she was a sous chef at a finer Italian restaurant in Pike Place Market.

Her talent garnered the attention of Earth & Ocean's opening team, where she joined the pantry in 1999. Impressed by executive chef Jean Michel Boulet she absorbed his South East Asian cooking influences and accompanied him to New York City to help execute a James Beard Dinner. When Jonathan Sundstrom took the helm, she found herself sharing his passion for local, foraged and wild ingredients - core components of every menu Angie has touched since. When Maria Hines took over at Earth & Ocean in 2003, Angie was a steadfast anchor of the restaurant and appointed executive sous chef.

Angie's career turning point arrived in 2005 when Christine Keff, chef and owner of Flying Fish, sought new talent for a chef de cuisine position. Angie had closely followed Christine's career since the mid 90s and enthusiastically pursued the post until it was hers. There she oversaw more than 300 meals per day between breakfast and lunch periods. She and Christine collaborated on new menu items and oversaw Whistling Train Farm to enhance their produce program; they strived to utilize all organic and/or wild-harvested ingredients on the menu.

With a new challenge in mind and an opportunity to lead a highly collaborative, talented team, Angie realized her dream of becoming executive chef at BOKA KITCHEN+BAR. She brings with her a vast knowledge of local produce and grower relationships, and her boundless creativity which evolves with the seasons - the very essence of Bold Original Kitchen Artistry.

Angie is a member of Women Chefs & Restaurateurs, as well as Chef's Collaborative.