Angie Mar

Coming Up

Technique came first. Mar trained at French Culinary Institute and International Culinary Center, where she absorbed the line discipline and repeatable standards that underpin fine dining. She then stepped away into real estate in Los Angeles before returning to the kitchen, a break that seems to have clarified rather than diluted her focus. In New York, her cooking was shaped by a sequence of kitchens that each added another layer to her range. Mar worked as chef at Reynard in Brooklyn, then as chef at Diner in Brooklyn, followed by chef at Marlow & Sons in Brooklyn. She also served as sous-chef at The Spotted Pig, where pace, pressure, and precision helped define the command she is known for. Across those roles, Angie Mar built a reputation for control, not just competence. The public phase of that work arrived with more visibility. From 2013–2016, Angie served as executive chef at The Beatrice Inn in Manhattan, where her cooking began to draw wider notice. She then became owner and operator at The Beatrice Inn in Manhattan (2016–2020), taking on the full responsibility of shaping the room as well as the plate. In 2021–2023, she was owner and operator at Les Trois Chevaux in Greenwich Village, New York City, continuing to develop a point of view that put classic fine dining into a more contemporary frame. Today, Angie is owner and operator of Le B (since 2023).

Where They Are Now

At Le B in the West Village, New York City, Mar works in a modern mode of classic fine dining. The room reads as the product of someone who knows the rules and chooses where to bend them: traditional in structure, current in attitude. Asked to introduce herself, she said: "Hi, I'm Angie Mar, and I'm the chef and restaurateur for Restaurant Le B in New York's West Village." That description stays practical, which fits the work. The throughline is rigor balanced with pleasure, and a dining room built to feel controlled without becoming stiff.

Signature

Angie’s signature dishes include Le Burger, Butcher + Beast, Duck Liver Pâté with Blackberry Conserva, Crab Pithivier with Scallop Frangipane, Pan-Roasted Chicken with Grapes, Garlic, and Rosemary. Read together, they point to a palate shaped by richness, structure, and direct pleasure. The names are explicit, the intent is clear, and the cooking leans into abundance without losing precision.

In Their Words “Admittedly I have a thing for meat. It's primal craving I cannot deny, and it seems to have been passed down to my child.”

Honors

Angie’s honors include Outstanding Alumni Award for Excellence in Culinary Arts, Best New Chef (2017), NYC Chef of the Year, and champion, Chopped "Grill Masters" tournament. The recognition tracks a career that has been valued for technical control and for a distinct point of view, even as the kitchens have changed around her.