Angela Salvatore is an Associate Professor of Baking and Pastry Arts at The Culinary Institute of America at Greystone, and the first Greystone alum to return as faculty. She brings more than a decade of experience from bakeries and restaurants in Napa, San Francisco, and the Connecticut shoreline. Her career began in specialty cake shops before she 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.
Salvatore later served as Executive Pastry Chef at Waterbar in San Francisco, earning recognition for her plated desserts and gingerbread showpieces, including features in StarChefs and on OpenTable’s “Chefs to Watch” list. Before joining the CIA’s faculty, she ran a custom cake and cookie business, Gateau Marche. She now teaches courses in baking techniques, baking science, specialty cakes, restaurant operations, and culinary math.