For Angela Dimayuga, the first step in baking a cake is finding the perfect edible glitter. “I want the inside layers to be two different types of camouflage, like my purple cargo pants,” she announces, definitively, as we step into Chelsea’s N.Y. Cake pastry supply store. “But I want the outside to contrast with the high-saturated color.
Dimayuga grew up in San Jose, California, as the second youngest of six kids, raised by “super Catholic” parents who immigrated from the Philippines in the ’70s. She wanted to be a chef from the time she was 10, and at 22, she moved to Brooklyn and landed a job at Vinegar Hill House.
Louis Vuitton mohair jacket, $3,600, poplin shirt, $1,200, shorts, $1,270 and boots, $1,780, all available at 1 East 57th St. Photos by Lia Clay. Styled by Rebecca Ramsey. The concept of space is another thing Dimayuga mentions often and thinks about critically — how to make restaurant spaces more multi-use, how one outfit can have fluidity and be worn in different spaces, how to create safe queer spaces.
Whether she’s discussing gender inequity, queer theory, or her deep appreciation of frozen banana treats, Dimayuga tends to deliver her thoughts in impassioned, analytical, TED Talk–esque speeches. Had she not pursued cooking, she imagines she’d have a career in academia. “Verbalizing my core values,” she says, is what helps her stay focused. “I think every adult needs to do this — articulate what they stand for, who they are — to get a lot more out of this world.
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