i. Biography
The Climb
Training at Santa Clara University set the base, but the real education came through the Upland kitchens, where Angie Ampil moved through service roles with a clear line of progression. In 2017, as Sous Chef at Upland NY in New York City, United States, the work centered on pace, coordination, and the kind of room control that service demands. The next step into Executive Sous Chef at Upland Miami, United States carried that same standard into a different kitchen, before a return to Upland NY in New York City, United States as Head Chef from 2021–2022. That sequence shows how a kitchen language gets built: by repetition, by responsibility, and by holding steady as the level of oversight grows. By the time Angie Ampil became Executive Chef of Upland in 2022, the role reflected years of moving through the restaurant’s own hierarchy, with authority shaped by direct experience rather than distance from the line.
Today
Since 2022, Angie Ampil has held the Executive Chef post at Upland, where the job sits at the intersection of daily operations and creative direction. The value of that position comes from continuity: the kitchen is being led by someone who has already worked through its earlier ranks, and who understands the operational demands from inside the system. That kind of advancement is rarely about a single turning point. More often, it is the product of sustained consistency—service after service, title after title—until technical discipline and leadership become inseparable.
Signature
Angie Ampil’s signature dishes include hand-cut beef tartare with smoked egg yolk and pickled green tomatoes and yuzu soufflé with calamansi curd. In the first, the craft is in the cut and the balance: the texture of hand-cut beef tartare, the depth of smoked egg yolk, and the sharpness of pickled green tomatoes working in a controlled register. The second relies on a different set of demands, pairing the structure of soufflé with the brightness of yuzu and the acidity of calamansi curd. Taken together, the dishes point to a kitchen approach built on contrast and control. One plate leans into savory precision and layered acidity; the other into lift, clarity, and clean finish. Both show technique without excess.
Profile updated July 2026
FAQ
Asked of Angie
What is Angie Ampil's current role?
As of 2026, Angie Ampil is Executive Chef.
Where did Angie Ampil train or study?
Angie Ampil trained at Santa Clara University.
