Originally from South Korea, Angela Borah grew up in Spain, Ghana, and Peru before calling New York City her home. She garnered experience in the pastry field at the notable Del Posto restaurant, three-Michelin-starred Per Se as well as New York boutique MarieBelle Chocolate. Her trajectory led her to two Michelin-starred The Modern, whereas Pastry Sous Chef, she managed the acclaimed pastry program under the guidance of Chef Marc Aumont. In 2014, Angela was awarded first place in the Plated Dessert category at the Pastry Live competition in Atlanta.
In 2016, she was in the opening team of two-Michelin-starred Chef Gabriel Kreuther’s atelier, Kreuther Handcrafted Chocolate. As Head Chocolatier, she oversees the chocolate program at multiple award-winning Kreuther Handcrafted Chocolate which more recently was named 2021 Best Chocolate Shop in America by Food & Wine Magazine.
Angela draws inspiration from her Korean background. She finds inspiration from her Korean childhood and the ingredients that she grew up with. Angela’s work has been featured in the New York Times, New York Post, Forbes, Time Out New York, and New York Magazine. Angela is a member of Les Dames d'Escoffier New York and was selected as the 2020 fellow at the 92nd Street Y Women in Power leadership program.