Angie Quaale

Angie Quaale

Champion for ALL Things Local

Angie Quaale has worked in the food and hospitality business for most of her career, including several years in hotels and fine dining. Those experiences led to a career in commercial food sales, specializing in menu development and retail food distribution.

She opened Well Seasoned, a gourmet food shop in the Fraser Valley, in 2004. The shop carries thousands of products, sourcing them locally and around the world.

Angie and her teammate/partner, David Gassaway, travel all of North America competing in BBQ contests as part of the Well Seasoned & Canada Q Crew BBQ Team. In 2011, the team traveled to Tennessee to represent Canada at the Jack Daniels World Invitational BBQ Championships. They won a 3rd place trophy for their Chef’s Choice entry.

Angie is the Past President and Past-Board Member of many organizations, including the BC chapter of Les Dames d’Escoffier, the Pacific Northwest BBQ Association, and the Greater Langley Chamber of Commerce.  Recently, Angie was awarded the very prestigious George Preston Memorial Business Person of the Year Award by the Greater Langley Chamber of Commerce. She has also been recognized by Women’s Enterprise Centre as one of BC’s 100 New Pioneer Women Entrepreneurs 2008.

About Angie Quaale


Angie Quaale




Langley, British Columbia, Canada


Well Seasoned



Areas of Expertise


Best Selling cookbook author "Eating Local in the Fraser Valley", Random House 2018

Member of

PNWBA (Pacific Northwest Barbecue Association) | KCBS (Kansas City Barbecue Association)

Appeared in

Regular guest Chef with cooking segments on Global BC and CTV Vancouver


First place "Home Cooking from the Homeland" and "BBQ Desserts" categories Jack Daniels

Grilled Shrimp Tacos

Nothing says summer dinner like grilled shrimp tacos with avocado salsa. Fresh, light, and bursting with flavor, these are a…

by Angie Quaale

Greek Potato Salad

Whether you’re having Greek potato salad for lunch or dinner, you’ll love the fresh flavors. New potatoes, peppers, tomatoes, cucumbers,…

by Angie Quaale