Angie Mar

Angie Mar is the owner and operator of Le B in the West Village, New York City, where classic fine dining is presented in a contemporary register. Her work is disciplined and exact, with a focus on what luxury can mean at a New York table: grounded, direct, and built around appetite rather than ornament. 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 clarified rather than diluted her focus. In New York, her cooking was shaped by a series of kitchens that each added another layer to her range. She 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, Mar built a reputation for control as well as competence. Her public phase came with greater visibility. From 2013 to 2016, she 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 from 2016 to 2020, taking on responsibility for both the room and the plate. From 2021 to 2023, she was owner and operator at Les Trois Chevaux in Greenwich Village, New York City, continuing to develop a point of view that placed classic fine dining into a more contemporary frame.

She has been owner and operator at Le B since 2023. At Le B, Mar works in a modern mode of classic fine dining. The room reflects someone who knows the rules and chooses where to bend them, with a structure that feels traditional and an attitude that feels current. Her approach is practical and direct, with rigor balanced by pleasure and a dining room built to feel controlled without becoming stiff. Mar’s signature dishes include Le Burger, Butcher + Beast, Duck Liver Pâté with Blackberry Conserva, Crab Pithivier with Scallop Frangipane, and Pan-Roasted Chicken with Grapes, Garlic, and Rosemary.

Together, they point to a palate shaped by richness, structure, and direct pleasure, with a cooking style that leans into abundance without losing precision. Her recognition includes the Outstanding Alumni Award for Excellence in Culinary Arts, Best New Chef, NYC Chef of the Year, and champion of the Chopped Grill Masters tournament. The honors reflect a career valued for technical control and a distinct point of view.