On the day I interviewed Angelo, I was running around Manhattan like a mad woman, conducting four interviews in one day.
On the day I interviewed Angelo, I was running around Manhattan like a mad woman, conducting four interviews in one day. When I saw him at Social Eatz, I didn’t want to be “that fan,” who recognized him immediately from the TV show, so we kept awkwardly looking at each other, until he approached and we shook hands.
He was thoughtfully charismatic. Then, in the middle of our interview, revealed that he knows how to make Taiwanese tea eggs. What’s not to love about him? All my friends were gushing at the fact that I was meeting Angelo, and that afternoon, I understood why. He was a great host, open and ready to share. He was serious yet his jokes accented our conversation from beginning to end. He was charming, very charming.
Growing up, I divulged in my grandmother’s southern Taiwanese cooking, full of intestines and snails with toothpicks. Angelo grew up eating all sorts of esoteric edibles. It was a relief, sitting in the middle of NYC, chatting about the delicacy of Asian cuisine.
The story of his son touched me. Frankly, I was surprised our conversation had reached to that personal level, but I was grateful that he felt comfortable enough to share with me. Besides his undeniable charm, talking about his son brought a sensitive yet serious side.
We laughed our way through the interview. It was clear that this Top Chef still has so much to show to the world. He’s here to redefine a new dining style in NYC. One, the concept of seduction with food – the art of seducing guests with certain pallets. Most importantly, his food tell cultural stories – transporting memories of the past to the future.
Read more of my interview with Angelo here.