Beginning his career in Monte Carlo at age 17 as an apprentice for a five-star kitchen, Pascal passionately refined his craft over the next 15 years with the guidance of his father’s longtime friend turned mentor, Cesar Merline (Chef and Maître Charcuterie). Cultivating his expertise in the specialized branch of Charcuterie in the culinary lands of the South of France, Monte Carlo, Corsica, and Paris, Pascal worked alongside gourmet giants like Bernard Broust and Mr. Langlois (Silver Medal M.A.F and M.O.F. Chefs in Charcuterie, at the Gaston Lenore School).
During the second half of his career, Pascal held the Executive Chef honor at six different five-star hotels in France and California, two of which have been ranked Top 10 hotels in the world. At age 30, Pascal made the journey to California to continue growing his culinary career. Fast-forward to today, and you can find Angel’s products in many high-end restaurants, retail shops, and distributed across the United States by gourmet food companies. Angel’s continues to grow with a newly-renovated distribution center complete with a storefront, an online shop, and stunning tasting room located in Carlsbad, California.
Angel’s mission is to provide top quality, uniquely handcrafted salami to the sophisticated palate. Their artisanal products are made with the finest natural meats available and enriched with nuances of European and Mediterranean flair. Their focus is dedicated to creating culinary magic, while elevating your favorite dishes to gastronomic luxury. With every taste, you’ll encounter the history of passion and the years of dedicated worldly experience that goes into each product.