For Angel Barreto, food has always correlated with happy memories. Wanting to impact people's most important moments in their lives through food ignited his love for culinary arts. He attended L'Academie De Cuisine where he gained a foundation in French food. Upon graduation, Angel secured a spot at Vermilion with Anthony Chittum, gaining an understanding of farm to table food and sustainable cooking.

Harboring a consistent passion for Asian food, Angel took his talents to The Source by Wolfgang Puck while under the mentorship of Scott Drewno. Working his way up in only five and a half years from cook to executive sous chef, Angel's creativity and drive have furthered his interest in traveling worldwide to garner knowledge about international cuisine.