Angelo Sosa was born in Durham, Connecticut to a Dominican father and an Italian mother who believed meals were serious affairs. Sosa’s home life and love of cooking influenced him to pursue a career in the culinary industry. He attended the Culinary Institute of America and graduated with high honors in 1997, after running the kitchen at the Escoffier Room, one of the institute’s highly acclaimed restaurants.
His next job paired him with Christian Bertrand, formerly of Lutèce, at the Four-Diamond, Stonehenge Restaurant & Inn. He then served as Bertrand’s Sous Chef when he opened Acqua in 1998. In 1999, Sosa was referred by Bertrand to work with his future mentor, Jean-Georges Vongerichten.
After two and a half years with Vongerichten, Sosa left to take an Executive Sous Chef position at TanDa. A year later, Sosa returned to Vongerichten to work at Dune Restaurant at One&Only Ocean Club in the Bahamas. Next, he traveled back to New York to serve as Executive Sous Chef at Jean-Georges for another two years. He was then sent to open Jean-Georges’s highly notable and trend-setting Spice Market as Executive Sous Chef. In the spring of 2005, Angelo became the Executive Chef at Yumcha in the West Village, where his interpretation of modern Chinese cuisine gained widespread acclaim.
In late fall of 2005, Angelo turned his attention to consulting, having amassed the experience of opening many restaurants in his career. His consulting work includes Stephen Starr’s Buddakan, Asian-Mediterranean hot-spot LOFT, Morimoto and Alain Ducasse’s Spoon Food & Wine in Paris and Monaco, among others.
In 2010, Angelo Sosa was cast as a Season 7 "Chef-testant" on BRAVO's hit reality show, Top Chef. Sosa finished the season as a runner-up but did not stop striving for success there. Following Top Chef, Sosa was invited to compete on Season 8 of Top Chef All-Stars immediately afterwards.
In the summer of 2012, Sosa released his debut cookbook, “Flavor Exposed: 100 Global Recipes from Sweet to Salty, Earthy to Spicy,” which showcased his obsession with combing flavors and cultures in the kitchen.
In 2012, Sosa opened Añejo in Manhattan’s Hell’s Kitchen, serving unique tequilas and original takes on traditional Mexican tastes. With the success of Añejo, including a “Michelin Recommended” accolade, Sosa opened a second downtown location. Añejo Tribeca opened in August 2014, and in May 2015, Añejo Tribeca welcomed Abajo, a Mexican cantina-speakeasy within the restaurant, offering crave-worthy, ingredient-driven cocktails complimented by a small bites menu. Abajo celebrates a fusion of Mexican and NYC street food concepts and flavors, with a beverage program focused around a library of agave-based distillates.
With a desire to publish a second cookbook, Sosa collaborated with TV & radio personality, Angie Martinez, and together they co-wrote “Healthy Latin Eating: Our Favorite Family Recipes Remixed.” Based on the sexy, spicy, and satisfying foods they cherish from their Cuban, Dominican, and Puerto Rican backgrounds, Angie and Angelo remixed classic recipes like Ropa Vieja and Arroz con Pollo so everyone can enjoy eating the food they’ve grown up with, but without the guilt. “Healthy Latin Eating” was released in January 2015.
Angelo Sosa currently lives in New York City and is working on many projects. He is full of passion and hopes to empower the world through his culinary expertise and creations.