Angie Mosier is an Atlanta-based photographer, stylist and writer utilizing a journalist's approach and a culinary background. Angie’s work has been published in the New York Times, numerous magazines and her essays on Southern food are a part of the New Encyclopedia of Southern Culture. She has co-authored cookbooks with Chef Eric Ripert and Chef Jose Santaella and has photographed cookbooks for John Currence, Virginia Willis, Kevin Gillespie, Cheryl and Griffith Day, Eddie Hernandez, Todd Richards, John T. Edge, Eric Ripert and is currently collaborating on a book with Chef Marcus Samuelsson. She has worked as a stylist on books by Sean Brock, Reese Witherspoon, Trisha Yearwood and Vivian Howard.
Angie is a Hambidge Fellow at The Hambidge Center of Arts and Sciences. She is a proud member of the Southern Foodways Alliance and is pleased to have served as a past president of their Board of Directors. Angie is currently the Atlanta Chapter President of Les Dames d’Escoffier and sits on the Board of Trustees for the Atlanta History Center.