Although the foundational culinary passion for Chef Angus McIntosh, Jr. is classic French gastronomy, he has cultivated a love for simplicity, seasonality and freshness throughout his professional development. Serving as Executive Sous Chef at the Stanley Hotel, Chef Angus embraces the farm to table concept to create cuisine with a modern flair, as well as a develop a whimsical array of Americana favorites. Chef Angus came to The Stanley Hotel after a year working with Chef Thomas Keller’s team at the French Laundry in Yountville, CA. It was there he honed his ability to create high quality food prepared in a fast-paced environment. Prior to the French Laundry, Chef Angus was the Sous Chef at Broadmoor’s Ristorante del Lago, Play and Epicurean. In addition, managing the food production for three restaurants, Chef Angus continued to hone his culinary artistry at the Broadmoor, by implementing and running the ice-carving program and the Apprenticeship Program.
Angus is a graduate of the Culinary Institute of America (CIA) in Hyde Park, New York. He spent the next three years developing his skills at the elite Greenbrier Hotel apprenticeship program in White Sulphur Springs, West Virginia. While working at the Greenbrier under CMC Richard Rosendale, Chef Angus developed his eye for detail and devotion to using fresh ingredients. In 2013 Chef Angus followed Chef Rosendale to Lyon, France to assist his mentor as he represented the United States in 2013 Bocuse d’Or – the world’s most prestigious cooking competition.
In March 2015 Chef Angus was selected to compete in the Western Division “Chef of the Year” competition held in Las Vegas, NV, where he earned a silver metal. In 2016, he competed again in Las Vegas to earn the right to represent the USA in the 2017 Bocuse d’Or. He placed third, but impressed the judges with his creativity and work ethic, especially Thomas Keller who then offered him a place at the French Laundry. In 2017, he competed again and won the right to represent the Western Division in the finals of the “Chef of Year” competition held at the ACF Annual Meeting in Orlando, FL, where he earned a silver medal. He has also had the honor of cooking for President Barack Obama, and his work has been showcased and presented to some of the most prestigious chefs in the United States.
-“If the Divine Creator has taken pains to give us delicious and exquisite things to eat, the least we can do is prepare them well and serve them with ceremony.” -Fernand Point