Angel Dimayuga is an acclaimed culinary artist, cultural producer, and cookbook author. A professionally trained chef and hospitality professional with experience in globally recognized kitchens, their work extends beyond cooking into immersive, sensory-driven events, performances, and installations exploring memory, identity, and cultural ritual.

Rooted in Filipino diasporic indigenous and home cooking, Angel blends classical and global techniques to create hyper-creative, experimental, and conceptual food experiences. Their practice is collaborative and autobiographical, using food as social praxis to connect artists, farmers, designers, scientists, and activists. Through a diasporic and decolonial lens, their work celebrates Filipino immigrant cuisine and the QTBIPOC community. 

Raised in the Bay Area, based in Los Angeles, and with time spent in New York City and Honolulu, Angel is available for travel and local, speaking engagements, artist commissions, and consulting across creative direction, art direction, design, food styling, recipe development, and curatorial projects.