Chef Angela Runyan
Chef Angela Runyan was classically trained at Western Culinary Institute – Le Cordon Bleu College of Culinary Arts in Portland, Oregon.
After graduating, Chef Angela spent 15 years working in some of Portland’s finest restaurants, hotels, and catering companies. She recently relocated to Savannah, Tennessee and has a passion for creating innovative comfort foods with high-quality sustainable, fresh, local ingredients while also having a soft spot for the classics.
When she’s not in the kitchen, you’ll probably find her watching a Trailblazers game (we know, she should be watching the Grizzlies. She’s a transplant, what can you do?), chowing on some Italian food, tacos, popcorn, ice cream or chocolate!
The art of cooking has had a hold on Chef Angela since she was a child, watching her mother try out new recipes and put together cookbooks from copious magazine clippings. She also loves to travel and experience new cultures and cuisines. The top of her bucket list is eating and drinking her way through Italy!