About
Acclaimed chef Angelo Sosa is renowned for his bold cooking rooted in Asian flavors and techniques, bringing over 25 years of experience that has taken him from three-star kitchens in Europe to street food stalls in Thailand. Raised in a Dominican/Italian family in Durham, CT, Angelo was drawn to food early on in his childhood, influenced in two different ways by two central figures in his life: his father taught him the importance of being detail-oriented and disciplined in the craft, and his Tía (Aunt) Carmen showed him the sensory pleasures of cooking, and taught him how food can express love and comfort, and even have the power to transform people.
After graduating from the Culinary Institute of America in upstate New York, Angelo worked with Jean-Georges Vongerichten, who ultimately became one of Angelo’s mentors who would majorly impact his culinary philosophy. It was during this time that Angelo was first introduced to cooking with a wide myriad of Asian flavors. Angelo served as executive sous chef at Jean-Georges before joining the opening team for Spice Market, also as executive sous chef. In 2005, Angelo was named the executive chef of Yumcha in the West Village, where he gained critical acclaim for his interpretation of modern Chinese cuisine. He also consulted for top restaurants including Stephen Starr’s Buddakan, Masaharu Morimoto’s Morimoto flagship in NYC, and Alain Ducasse’s Spoon. In 2009, he opened his first restaurant Xie Xie, a fast-casual Asian concept, quickly earning StarChefs’ New York’s Rising Star award for “Best New Restaurant Concept.” In 2010, Angelo competed on season 7 of Bravo’s hit show, “Top Chef,” and later “Top Chef All-Stars,” quickly becoming a fan favorite. He then opened the Michelin-recommended Añejo Tequilaria y Restaurante in NYC, and Death by Tequila in Encinitas, CA, which was named “Best New Restaurant” by San Diego Magazine.
In 2022, Angelo teamed up with seasoned restaurant operator Mark Stone to open two new projects at the the luxury property JW Marriott Phoenix Desert Ridge Resort + Spa: Tía Carmen, an homage to his aunt that also celebrates the local landscape, farmers and community of the Southwest reflecting a mix of tradition and modernity, which was named “Best New Restaurant” by Phoenix Magazine; and Kembara, inspired by Asia’s street food culture that reflects Angelo’s personal journey cooking, traveling and tasting through the broad continent, with nods to the culinary palates of places like Chiang Mai, Hanoi, Tokyo, Penang and more. Both concepts offer Angelo’s fresh interpretation of these beloved recipes and stories through his years of traveling and tasting, while simultaneously honoring the lineage and legacies of generational dishes.
In addition to his restaurants, Angelo has also written two cookbooks: Flavor Exposed: 100 Global Recipes from Sweet to Salty, Earthy to Spicy (2012), and Healthy Latin Eating: Our Favorite Family Recipes Remixed (2015).
Angelo currently has two projects in the works in the greater Palm Springs area.
