Angelo Galang - Chef de Cuisine for Caf du Parc

Chef de Cuisine of Caf du Parc, Angelo Galang has been a leading member of the popular DC bistro’s culinary team for over a year under the close tutelage of famed Michelin-Star Chef Antoine Westermann, prior to being named Chef de Cuisine in August 2011.

Chef Angelo’s enthusiasm for cooking began at a young age. It was a family affair… both his mother and father were passionate about cooking and baking, as were his siblings. “My dad used to cook different dishes from back home in the Philippines, and my mother baked a lot,” Angelo said. Cooking had always been a part of growing up. As a child he remembered selling his mother’s baked goods throughout his neighborhood on his bicycle.

Chef Angelo’s food passion comes from sea - the fresh fish and seafood he lovingly prepared in his native country. “It is about products and ingredients, working with top purveyors for the freshest fish, seafood and vegetables, so you start with quality then gently reveal true flavor” says Chef Angelo, who uses seasonal, local and natural products whenever and wherever possible.

Chef Angelo attended the University of Santo Tomas, located in his hometown of Manila, where he studied Hotel and Restaurant Management. During his rigorous course load he interned at some of the notable restaurants in Manila and the Shangri-La hotel.

Chef Angelo was soon hired by Shaman Concepts, which owned Sala, Peoples Palace, a Thai restaurant, and Sala Bistro and apprenticed under Chef/Restaurateur Colin Mackay. Later he was promoted to Sous Chef, then Chef de Cuisine for Peoples Palace. He was sent to Thailand for culinary training and emersion into the country’s culture and flavors.

Following his position with Peoples Palace as Chef de Cuisine, Chef Angelo moved to the United States. He soon after obtained a position at the Willard Hotel in 2004, starting as a cook, then Chef de Parti. When Caf du Parc opened in 2008, Angelo joined the team becoming Sous chef in 2010.  He gained rich experience working under Westermann protge, Christophe Marque and later with the master chef himself.