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Angelo Sosa        

Chef and cookbook author Angelo Sosa competed on Bravo's "Top Chef" as well as "Top Chef All Stars"

Angelo Sosa graduated from the Culinary Institute of America with honors and then jumped headlong into two of Connecticut's top-rated kitchens, including the four-diamond Stonehenge Inn and Restaurant and Acqua. In 1999, Sosa moved to New York to work at Jean Georges, the starting point of his obsession with Asian ingredients and techniques.

Angelo Sosa's story is that of the quintessential contemporary American chef-- ethnically diverse, creative, and unbound by culinary definitions. He's Dominican and Italian by heritage, grew up in Connecticut, and has adopted Asian cuisine as his own. One of his projects, a fast-casual Asian sandwich shop called Xie Xie, which means thank you in Mandarin, was awarded by StarChefs.com the 2009 New York Rising Star Restaurant Concept Award.

In 2010, Angelo was cast as a Season 7 "Cheftestant" on Bravo's hit reality show, "Top Chef." He was then invited to compete on "Top Chef All Stars."

Angelo also wrote a cookbook called "Flavors Exposed," which details 100 global recipes. In the book, he not only aims to teach the reader to identify and cook with nine flavor profiles, but he explains the concept behind a flavor trinitythe base of each of his recipes.

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Flavor Exposed: 100 Global Recipes from Sweet to Salty, Earthy to Spicy

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