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 Marcus Samuelsson, Pati Jinich, Eric Ripert, Vishwesh Bhatt, John Currence, Virginia Willis, Kevin Gillespie, Cheryl and Griffith Day, Eddie Hernandez, Todd Richards, and John T. Edge. She has worked as a stylist on books by Sean Brock, Reese Witherspoon, Trisha Yearwood and Vivian Howard.
As Director of Marketing for the Pihakis Restaurant Group, Angie helps create, shape and promote the culture of delicious hospitality displayed through dynamic brands that include Rodney Scott’s BBQ, Hero Doughnuts and Buns, Little Donkey Mexican Restaurant, Tasty Town Greek Restaurant and Lounge, and Hot Dog Pete’s.
Angie is a Hambidge Fellow at The Hambidge Center of Arts and Sciences. She is a proud member of the James Beard Foundation as well as the Southern Foodways Alliance and is pleased to have served as a past president of their Board of Directors. Angie is a member of and has served as a past president of the Atlanta Chapter of Les Dames d’Escoffier and former member of the Board of Trustees for the Atlanta History Center.
