History
The Chef and Owner Angelo Vangelopoulos began his restaurant career at a very young age working for his father, Thomas, a Greek immigrant who came to the United States in search of the American dream. In Greece, Thomas’s family ran the local bakery. With plenty of bread making and food-preparation experience under his belt, Thomas opened and operated several pizza restaurants in the Washington, DC metropolitan area from 1969 to 1996. Angelo continued working for his father through high school and decided to pursue a career in cooking. In 1990, Angelo graduated from the Culinary Institute of America in Hyde Park, New York. His first position was as a line cook at Washington, DC’s award-winning La Colline under the tutelage of “Master Chef of France” under the tutelage of “Master Chef of France” Robert Greault. It was here that Angelo refined his skills in classical French cuisine and learned more about the workings of a fine dining establishment. Angelo next took a position as Sous Chef of Cilantro’s: A Southwest Restaurant and Marketplace, Marketplace a local’s favorite in Del Mar, California where his cooking took on a southwestern flair. Angelo’s culinary travels brought him back home to Washington, DC as saucier of Galileo da Roberto Donna with James Beard Award winner Chef Roberto Donna and Sous Chef Todd Gray (James Beard Award nominee; chef/owner of Washington DC’s Equinox). The refined cuisine of Piemonte, Italy was now the focus of his daily pursuit of perfection as he worked tirelessly in the area’s busiest and most highly acclaimed restaurant. He continued his food education with trips to France, Italy, and Greece, learning about the culture of food and wine in Europe. In 1995, Angelo and his father went into business together and purchased The Ivy Inn Restaurant in Charlottesville, Virginia. The Restaurant uses the finest ingredients available from the central Virginia region and around the world, Angelo thoughtfully composes a daily menu of Regional American Cuisine, showcasing his classical training and cooking heritage. Thomas prepares breads and pastries in the Ivy Inn’s bakeshop while his wife, Judie, handles marketing. Farrell, Angelo’s wife, is a fifteen-year veteran of the restaurant industry. She oversees the front of the house and the award-winning list of American wines, paying special attention to the Monticello (Virginia) growing region.
And best of all…The Food “There is no greater love than the love of food.”—George Bernard Shaw
The Reviews
“Worth the drive.”—Thomas Head, Washingtonian Magazine Thomas Head, Washingtonian Magazine drive.”
“…one of the outstanding eating places in Charlottesville.”— Charlottesville.” Hilde Lee, The Daily Progress
“A Roberto Donna-trained chef is a welcome addition to the local dining scene.”—C-Ville Weekly
"Delicious meals prepared by a gifted Chef-Owner Angelo Vangelopoulos"-Helen Worth, Author -Damn Yankee in a Southern Kitchen
Honors
James Beard Foundation
Featured Chef Angelo Vangelopoulos in December 2004
Pictures Below
March of Dimes Gourmet Chef Auction
People's Choice Award 1999
People's Choice Award 2000
