Angela Salvatore - Executive Pastry Chef
Angela Salvatore has become a devotee to the culinary riches that the San Francisco Bay Area provides. With year-round fresh and delicious produce, Salvatore works to show these goods off in simple yet refined desserts as the Executive Pastry Chef at Waterbar restaurant, located along San Francisco’s scenic Embarcadero.
Growing up in the suburbs of Chicago, Salvatore learned the importance of food and its ability to bring people together at an early age. She watched her dad and grandfather working the woks at her grandparent’s Chinese take-out restaurant while the ladies cut vegetables and packed orders. Her mother was an avid baker and it quickly rubbed off on Salvatore while her younger brother pursued the savory persuasion.
After a broadcast journalism degree and a foray into television production overseas, she craved a more hands-on artistic pursuit. Though her time in Sydney, Australia opened her eyes to new ingredients and culinary techniques, Salvatore decided to return stateside and pursue her lifelong passion of baking. In 2005, she moved to the Napa Valley to attend the baking and pastry program at The Culinary Institute of America at Greystone’s idyllic campus.
Upon graduation, Salvatore stayed in St. Helena, CA to work at the historic Model Bakery, where she specialized in pastries and special occasion cakes. The bakery proved to be a perfect training ground, as Salvatore learned to work with the 90-year-old brick ovens, originally built by Italian masons. The ovens provided an incredibly unique challenge, but an even greater experience.
Following her time at Model Bakery, Salvatore moved to San Francisco to work for the en vogue craze of the time - cupcakes. It was at Kara’s Cupcakes where she embraced the artisan movement of sourcing the finest ingredients while focusing on locality and organics. Her tenure at Kara’s was a success and she quickly moved up the ranks of management.
In 2008, Salvatore joined Loretta Keller and Charles Phan’s team at Moss & Stone to open The Moss Room restaurant and Academy Café for the grand re-opening of the California Academy of Sciences in Golden Gate Park. Salvatore took the helm as executive pastry chef in 2010 and committed herself to upholding the organic and seasonal menus of The Moss Room as well as the large range of fresh baked items in the Academy Café. She created themed sugar showpieces and held cookie-decorating workshops for museum guests and events. During that time, she also contributed seasonal desserts for Keller’s parent restaurant, COCO500.
Excited by the prospect of working with Emily Luchetti, Angela joined the Waterbar team as pastry chef in 2012. At the vibrant bayside restaurant, she enjoys incorporating the Bay Area’s bountiful seasonal ingredients in her desserts as a unified ending to executive chef Parke Ulrich’s sustainable seafood-focused menu.