Angela has a hospitality career that spans 18+ years. While earning her business degree from San Diego State University, she found her passion for hospitality in fine dining with Mr. A’s in San Diego and Delicias in Rancho Santa Fe. After finishing school, she joined Hillstone Restaurant Group and was afforded the opportunity to work in multiple locations, managing a variety of areas of the business, including General Manager.

Angela grew up in California, and developed a love of travel that’s taken her to great cities across the United States, and around the world. While visiting top-notch bars, restaurants and hotels, she developed a love of unique, inspirational environments and excellent service. World-class cities like San Francisco, New York, Barcelona and Paris, helped shape her commitment to refined hospitality.

Founding Farmers Restaurant Group in Washington, D.C. sought out Angela to serve as their General Operations Manager for two restaurant openings in two years. Intent on broadening her experience, she then moved to San Francisco to manage the team and refine the front of house protocols at Coqueta SF, quickly becoming a sought-after operator in the Bay Area.

She served as GM for Range, and during her tenure, the restaurant received 3.5 stars from San Francisco Chronicle’s Michael Bauer. Angela was noticed by Michelin-starred Chef Daniel Patterson and team for her impeccable standards and execution. She was asked to join the group as GM, and operated Haven, as well as leading the re-design and re-opening for San Francisco classic, Alfred’s Steakhouse.

Angela joined Sheamus Feeley Hospitality Group in 2016, leading the openings of 4 client restaurants in her first year, 3 of which were new concept restaurants for Barnes & Noble in 3 states across the U.S. She has since opened the SF Hospitality Group bar concept in the heart of Denver called Pony Up, where she serves as owner and operator. She continues to consult as a specialist in restaurant openings, re-design, service training, and beverage programs. Her goal is to establish thriving businesses and work environments, while upholding the highest standards of service and hospitality in every aspect of the restaurant business.