Rising Star Pastry Chef Angela Pinkerton of Craftsman and Wolves - Biography

San Francisco, CA

July 2012

From the necessary exactitude of measurements—whether they’re in a beaker or a Pyrex measuring cup—to the actual chemistry of leavening and protein coagulation, the laboratory and the pastry kitchen have a lot in common. It’s something Angela Pinkerton, former executive pastry chef of Eleven Madison Park, knows very well. Before she ever knew she wanted to be a pastry chef, Pinkerton majored in biology at Kent State in Ohio.

But Pinkerton is also an artist. At her college bakery job decorating cakes (and intermittently watching bread bake with fascination), she found the perfect intersection of science and art. After graduation she traded her lab coat for a chef coat, starting a small wedding cake business in Ohio before deciding to attend L’Academie de Cuisine in Maryland. There she formed a strong foundation and learned the paramount importance of patience in the pastry kitchen.

Pinkerton accepted a position in the pastry kitchen of The Ritz-Carlton in Arlington, Virginia, before making the move north to New York City, where she eventually became executive pastry chef at Eleven Madison Park. It was at the four-star outpost that Pinkerton’s dual talents—imagination and precision—really shined. Pinkerton soon gained national attention, including a 2010 StarChefs Rising Stars Award, a 2011 “Outstanding Pastry Chef” Award from the James Beard foundation, and a spot on Dessert Professional’s 2012 list of “Top Ten Pastry Chefs in America.” After eight successful years at the Eleven Madison Park, Pinkerton moved to San Francisco to join William Werner and his team at Craftsman and Wolves.