Chef Angela Komis

About

Chef Angela has served as a Chef Consultant, a Corporate Chef/Broker, and the Executive Producer at the Taste of St. Louis where she helped conceive, strategize, arrange, employ, promote, implement, gather, deliver, and produce the exciting Chef Battle Royale!

Angela became addicted to the culinary arts/sciences and business when her mother and grandmother took her shopping at Famous-Barr at Northwest Plaza in St. Louis, Missouri. She fell in love with the restaurant’s world-renowned french onion soup, obsessively devouring whole bowls of it while the chef looked on and acknowledged her “adult palate.”

From the Greek and Mediterranean influence from her father’s side to the German influence from her mother’s side… from her first job as a restaurant server to the present day… Chef Angela has continued multifaceted workings in the industry, including recipe development, back of the kitchen, sales and distribution, and more.

Chef Angela graduated as part of the very first graduating class of L’Ecole Culinaire in St. Louis. Her education continued in the South of France under the tutelage of Master Chef Renee Berard.

Back in the United States, she began work as Sous Chef at The Market at Busch’s Grove, Executive Chef at Lola in Downtown St. Louis, and Local Harvest in Kirkwood, which she helped start. She made Paleo meals for the St. Louis Cardinals’ players and soon after landed the Executive Chef status at Nosh in Maplewood. On the media side, as a Consultant and/or Chef, Angela represented many employers and clients on Radio, TV and in Print (contributor to and in Feast Magazine).

Chef Angela has worked with high school culinary students in the Pro Start program, coaching them through plating and execution. Her students compete in April 2024 and won 5th place overall and 2nd in the pork category. She loves her position as an Escoffier Chef Instructor, teaching students the fundamentals of cooking and honing their skills to be future accomplished chefs.