Angela Dimayuga is a chef based in New York City. She was formerly the Creative Director, Food & Culture for Standard Hotels. She is a New York Times Food & Cooking contributor, associate artist for Performance Space New York, and Culinary Advisor for the Lower East Side Girls Club. She an author of her forthcoming debut cookbook on Filipino-American cuisine, out fall 2021. Through her unique lens via the diaspora. the cookbook will be narrative driven including topics of precolonial history and gender neutrality, and heritage cuisine via a professional chef lens.