The Face of Culinary Excellence

Angelina Jacobs from Cabonnay

Chef Angelina Jacobs creates worldly flavors rooted in New England tradition. A native of the area from a long line of fisherman, she grew up in an Italian household, cooking with her family from an early age. She went on to earn her bachelor’s degree in hospitality business from Southern New Hampshire University. Prior to joining the Cabonnay team, she was the sous chef under a James Beard awarded-chef at the Mandarin Oriental Hotel Boston. She uses a number of techniques including French, and her travels to Thailand added Thai flavors to her repertoire. Though she is well versed in a variety of cuisines, she’s always been in touch with nature, working on farms and in gardens her whole life. As a result, she is inspired by farm-to-table cuisine. A lifelong New Englander, she is able to use all the ingredients that the land and sea provide, and she hopes to share her passion of simple but flavorful cuisine with her guests.

More information:

55 Bridge Street
Manchester, NH 03101

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