Chef Angie Mar’s journey into the world of culinary excellence began in the most natural setting: her family’s restaurants and frozen food factories. “I come from a restaurant family, and I really just grew up running around my family’s restaurants,” Mar tells GRAZIA USA of her formative years. “It was those memories and that foundation that instilled in me this idea of hospitality.”
At just eight years old, Mar had two pivotal experiences that would shape her culinary path. Living an international childhood between Taipei, Taiwan, and Oxford, England, she found herself on a spring break trip to France. There, she first tasted veal liver, a dish that sparked her love of French cuisine. “I didn’t know anything could be that delicious. I wanted to stay in Paris and even begged to go to boarding school there,” Mar recalls with a laugh.
Despite her early inclinations, Mar’s path to the culinary world was not straightforward. Her family, with their immigrant mindset, steered her toward the corporate world. However, almost two decades ago, she left the corporate sphere, moved to New York City, and pursued her true calling: cooking. With formal training at a French culinary school and hands-on experience, Mar appeared on Chopped, where she won the “Grill Masters” tournament; Mar bought her first restaurant, NYC’s The Beatrice Inn, in 2015 and relaunched it in 2016, marking the beginning of her entrepreneurial journey. In 2021, Mar opened Les Trois Chevaux in Greenwich Village, which earned accolades from the culinary world, and this year the space was reborn as Le B., a sleek upscale French eatery that is both refined and approachable.
For Mar, inspiration comes from various sources, but her love for classic French technique remains constant. “Only recently, in the last three or so years, have I come into my own in terms of the way I cook. I apply that classic technique to not only classic dishes but also integrate my Chinese heritage. My food is firmly rooted in American culture—classic yet modern at the same time,” she explains. Mentorship has played a significant role in Mar’s career. She highlights Jacques Pépin as a tremendous influence, praising his wealth of knowledge. Mentoring the next generation is also important to Mar: “The world of cuisine is changing every single day. It’s important to make sure that everyone working with me is given the chance to succeed. I’ve always tried to have a learning kitchen.”
Mar envisions her restaurant Le B. as a crossroads of cuisine, art, fashion, nightlife, and culture. “We’ve created this beautiful little restaurant where you walk through the doors and find yourself in this world we’ve created. It’s very special,” she says with pride. Among her beloved dishes, Mar highlights her signature TFC—a luxurious blend of truffles, foie gras and caviar. “I love it because it’s filled with technique. Laminated bread, foie gras terrines marbled with dehydrated porcini—the idea is to take the best ingredients and let them shine.”
Mar’s journey is a testament to the power of passion, resilience, and continuous learning. As she continues to evolve and inspire, her story reminds us that true success lies in embracing both tradition and innovation, and in creating experiences that linger long after the meal is over.
