Angela Hepler-Lee is a distinguished chef and restaurateur, renowned for her innovative approach to culinary arts and her impactful presence in the hospitality industry. Angela was born and raised in Michigan where she was instilled with the entrepreneurial spirit by her mother. After 25 years in Chicago’s competitive restaurant scene, she moved back to her home State of Michigan, carrying with her a hefty amount of real life restaurant experience. Now back in Michigan, she has transitioned seamlessly to the demanding catering business. Angela began her restaurant career at just 15, a testament to her resilience and dedication.
With over 25 years of experience, Angela made her mark in Chicago’s West Loop, owning and operating nearly a dozen acclaimed restaurants, including the celebrated Sushi Wabi. Known for her fusion of rustic comfort food and farm-to-table freshness, she earned the title “Queen of Randolph Street” and operated several Bib Gourmand-recognized establishments.
Transitioning to Michigan, Angela now channels her vast expertise as the Owner and Executive Chef of White Horse Farm Catering, where she blends her culinary finesse with her ancestral farming roots. As mentor and mother, she balances her professional endeavors with homeschooling her children, embodying the essence of a modern, multifaceted entrepreneur.
Hello, lovely readers! Today, I’m thrilled to share with you a topic that’s not just a trend but a movement close to my heart—sustainable weddings. At White Horse Farm Catering, we’ve embraced sustainability not as a buzzword but as a philosophy that guides every decision we make, from farm to
Hello, culinary enthusiasts, Angela Hepler-Lee here, diving into a topic very close to my heart: the art of sourcing ingredients and the profound impact it has on our local food networks. Having navigated the bustling culinary scene of Chicago before laying roots back in Michigan to establish White Horse Farm