Chef Angela Salvatore is an associate professor of Baking and Pastry Arts at CIA at Greystone in Napa Valley. Among the courses she teaches are Baking and Pastry Techniques, Baking Science, Specialty Cakes, Restaurant Operations, and Culinary Math.
Joining CIA in 2018 after more than a decade as a pastry chef in bakeries and restaurants in Napa, San Francisco, and the Connecticut shoreline, Salvatore brings deep expertise, including large-volume experience, to the classroom. She became the first Greystone alum to return as faculty.
After earning a Baking and Pastry Arts certificate from CIA at Greystone in 2006, Salvatore built her career in specialty cake and bakeshops throughout the San Francisco Bay area. She then joined the opening team at Moss & Stone at the California Academy of Sciences, where she managed high-volume patisserie production in the Academy Cafe, crafted fine-dining desserts for The Moss Room, and created sugar showpieces for museum events.
She rose to executive pastry chef at Waterbar in San Francisco, earning recognition for her plated desserts and intricate gingerbread showpieces. She later founded Gâteau Marche, creating custom cakes and cookies for clients in the Madison, CT, area, and was named a Rising Star Chef by OpenTable in 2017 before returning to California to teach at CIA.
Salvatore also holds a Bachelor of Science in Communications—Broadcast Journalism from the University of Illinois at Urbana-Champaign. Outside the kitchen and classroom, she enjoys travel, myriad arts and crafts, and exploring new restaurants and bakeries in San Francisco and beyond.