Here are a few highlights from our conversation with Angel Barreto, one of the most creative and celebrated chefs in the Mid-Atlantic region and beyond:

• Staying true to the traditional values of a dish while adding your own voice

Angel Barreto is the executive chef and partner of Anju, a contemporary Korean restaurant in D.C. that received three stars from the Washington Post. Barreto has had a culinary career that spans over a decade, with experience in both French and Korean cuisine from institutions like Vermilion, Wolfgang Puck’s The Source and more. Angel studied Korean food and history in Korea after winning a competition sponsored by the Korean embassy and was eventually recruited to Anju. Baretto was a finalist for the RAMMY Award for "Rising Culinary Star of the Year" in 2019 and was named one of Food and Wine's “Best New Chefs” in 2021. He was a James Beard Foundation Award semifinalist for "Best Chef: Mid-Atlantic" in both 2018 and 2019. He is also an advocate for mental health in the hospitality industry and works to eliminate the disparities and toxic work environments that often exist within the kitchen.