Angela Salvatore

Angela Salvatore is an Associate Professor in Baking and Pastry Arts at the Culinary Institute of America, Greystone in Napa Valley, California. She has the honor of being the first alumnus of the Greystone campus to return as a faculty member in 2018 after more than a decade of baking and pastry experience in Napa, San Francisco and Connecticut. 

Salvatore got her start in bakeries specializing in special occasion cakes and baked goods. It was her time on the opening Moss & Stone team at The California Academy of Sciences where Salvatore began bridging the gap between bakery and restaurant operations. She worked her way up the ranks in this high-volume setting managing a wide range of patisserie items in the Academy Café as well as creating and executing the fine-dining menus of The Moss Room while designing sugar showpieces for museum events. 

During her time as Executive Pastry Chef at Waterbar in San Francisco, Salvatore was lauded for her restaurant desserts and gingerbread showpieces. In 2012 Angela was featured in StarChefs online industry publication and appeared at the top of the 2017 OpenTable list of San Francisco chefs to watch. 

Prior to professionally teaching, Salvatore returned to custom cake decorating and the world of royal icing cookies with her business, Gateau Marche. 

She currently teaches a range of courses including baking and pastry techniques, baking science, specialty cakes, restaurant operations and culinary math.