Sosa Angelo - Sosa, Angelo

Angelo Sosa

Biography

Angelo Sosa is a renowned celebrity chef with a wide range of trendsetting experience and success. His culinary skills, engaging personality, and stylish presence have been employed at some of the world’s most successful restaurants and in numerous television appearances.

Angelo was born in Durham, Connecticut to a Dominican father and an Italian mother who believed meals were serious affairs, leading him to pursue a career in the culinary industry. Angelo graduated from the Culinary Institute of America with high honors. After running the kitchen at the Escoffier Room, one of the institute’s highly acclaimed... READ MORE

Angelo Sosa is a renowned celebrity chef with a wide range of trendsetting experience and success. His culinary skills, engaging personality, and stylish presence have been employed at some of the world’s most successful restaurants and in numerous television appearances.

Angelo was born in Durham, Connecticut to a Dominican father and an Italian mother who believed meals were serious affairs, leading him to pursue a career in the culinary industry. Angelo graduated from the Culinary Institute of America with high honors. After running the kitchen at the Escoffier Room, one of the institute’s highly acclaimed restaurants, he began his professional career with Christian Bertrand, formerly of Lutèce, at the deluxe Stonehenge Restaurant & Inn, and followed him as Sous Chef when he opened Acqua. After two years, Bertrand introduced Angelo to his future mentor, Jean-Georges Vongerichten.

Angelo spent four years with Jean-Georges Restaurants. He started in the kitchen at the NY flagship, then joined Dune Restaurant at the One & Only Ocean Club in the Bahamas, after which he was promoted to Executive Sous Chef at Jean-Georges in NY. Two years later, he was asked to open Jean-Georges’s trend-setting Spice Market as Executive Sous Chef.

In 2005, Angelo became the Executive Chef at Yumcha in the West Village, where his interpretations of modern Chinese cuisine gained widespread acclaim. Late 2005 marked another turning point, as Angelo began the first of many prestigious consulting assignments with clients including Stephen Starr’s Buddakan and Morimoto in New York. During this time Angelo worked with another mentor, Alain Ducasse, spending eighteen months at Ducasse restaurants in Paris and Monaco.

In 2012, Sosa opened Añejo in Manhattan’s Hell’s Kitchen, serving unique tequilas and original takes on traditional Mexican tastes. The success of Añejo, including a “Michelin Recommended” accolade, led to Sosa opening a second downtown location, Añejo Tribeca.

In 2010, Angelo Sosa was cast as a Season 7 “Chef-testant” on BRAVO’s hit reality show, Top Chef. Finishing as runner-up, he was immediately asked to compete again on Top Chef All-Stars. Since then, Angelo has appeared frequently on television in such shows as Knife Fight (season runner-up), Beat Bobby Flay, Iron Chef America, Chopped (judge), and the Today show.

Angelo has written two cookbooks. Ducasse wrote the forward to his first cookbook, Flavor Exposed: 100 Global Recipes from Sweet to Salty, Earthy to Spicy, which showcases his obsession with combining flavors and cultures in the kitchen. For his second cookbook, Healthy Latin Eating; Sosa collaborated with TV and radio personality, Angie Martinez.

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What is your favorite NYC restaurant? And what is your go-to dish? Jean Georges ABC kitchen --all the dishes are great, farm fresh and simple. Focusing on the ingredient. What is your ultimate meal? Pizza from Pepe’s pizza in New Haven CT. What three things are always in your pantry? Sriracha, California olive oil, Raw honey If you weren't a chef, what would you be? Baseball player as I am Dominican. If you could cook with anyone, who would that be? My Tia carmen; she was my true inspiration to cooking. She passed over 20 years ago. What’s your favorite NYCWFF memory? Well I love the burger bash's; you have to pace yourself or else you'll end up passing out from all the amazing and rich burgers.

Recipe Name:
Korean Tomato Soup
Recipe Ingredients:

SERVES 6

DICED ONIONS 7 OZ
MINCED GARLIC 1 OZ
MINCED GINGER 1 OZ
WHOLE PEELED TOMATOES 24 OZ
SALT 1 TBSP
HEAVY CREAM 4 OZ
SUGAR 2 TBSP
GRAPE SEED OIL 3 TBSP
CANDIED GINGER, CHOPPED 1 TBSP

IN A MEDIUM SAUCE PAN OVER MEDIUM HIGH HEAT ADD OIL AND WAIT FOR IT TO GLISTEN.
ADD GINGER AND GARLIC AND SAUTE UNTIL TRANSLUCENT ADD ONION AND DO THE SAME.
ADD SALT , SUGAR AND TOMATOES ALLOW TO SIMMER FOR 25 MINUTES OVER LOW HEAT.
REMOVE SOUP FROM HEAT PUREE IN A BLENDER UNTIL VELVETY SMOOTH. ADD CREAM AND GARNISH WITH CANDIED GINGER AND ENJOY.

CURRY BLEND
1 OZ. CORIANDER
1 OZ. CUMIN
1 OZ. TURMERIC
1 OZ. WHITE PEPPERCORN
.5 OZ. CARDAMOM
.5 OZ. SALT

LIGHTLY TOAST SPICES AND BLEND FINE

CURRY CREAM
32 OZ. HEAVY CREAM
2 OZ. SUGAR
1 TB. CURRY POWDER

WHIP HEAVY CREAM UNTIL MEDIUM PEAK AND ADD SUGAR AND CURRY POWDER