Chef Angelo flambéing a pan over a roaring flame in a restaurant kitchen
Bozeman · Gallatin Valley · Southwest Montana

Farm-to-table cooking, from the kitchen to the backcountry.

Chef Angelo has 25 years behind the stove, offering catering, private dining and private chef work built on what Montana farmers grow.

Cooked with fire, served with heart.
Meet Chef Angelo

Twenty-five years in the kitchen.

The Doods Foods is the work of Chef Angelo, who has spent a quarter century cooking for people, from busy restaurant lines to dinner tables, campfires and market stalls.

His approach is simple: start with the best ingredients the valley has to offer, cook them with care and real technique, and make every meal feel personal. Menus follow the seasons and the farmers market, so what's on the plate is whatever is freshest right now.

  • 25 yrsbehind the stove
  • Farmto table, always
  • BozemanMontana home base
  • SaturdaysWinter Farmers Market
Chef Angelo plating dozens of harvest salads in a commercial kitchen Made from scratch
Hot Soup!
Bozeman Winter Farmers Market

Soups made from the market, sold at the market.

Every Saturday Chef Angelo shops the stalls around him and turns local vegetables, meats and grains into big pots of soup. When you buy a bowl, you're eating the market.

Saturdays · 9am to 12pm

Market details
A bowl of chicken and cheese dumpling soup on a wooden board Chicken & cheese dumpling
Steak, asparagus and eggs on a blue enamel plate beside an alpine lake
Wilderness cooking

Real food, a long way from the kitchen.

Steak by an alpine lake, tacos on the riverbank, a whole roast over the coals. Chef Angelo brings restaurant-quality cooking to the backcountry: camps, river trips, hunting and fishing outings, and remote events.

A burger with fries and pickles
Guest chef

Catch Chef Angelo at Crazy's in Clyde Park.

Chef Angelo takes over the kitchen at Crazy's in Clyde Park for regular guest chef nights. Follow Crazy's to see when he's cooking next.

From the kitchen & the trail

Recent plates.

Tacos on a blue enamel plate at a mountain lake Harvest salad with roasted squash, beets and feta Waldorf salad served in hollowed green apples Fresh pasta on a camp plate by the river Shrimp and grits with a fresh salad Burgers on a grate over a campfire
Socials

Follow Chef Angelo.

Weekly market soups, guest chef nights, event photos and backcountry meals, posted as they happen.

Let's cook something together

Tell Chef Angelo about your event.

Dinner party, wedding, ranch week or backcountry trip: send the details and Chef Angelo will put together a menu.