HOMETOWN: Durham, CT
PROFESSION: Chef/Owner, Añejo and Poppy Den
CULINARY EDUCATION: AOS, Culinary Institute of America
FAVORITE RECIPE: Steamed madai snapper with lily bulbs
Currently, Angelo serves as the chef and owner of the Michelin Recommended Añejo in Hell's Kitchen NYC (with a second location opening in TriBeCa soon) and Poppy Den in Las Vegas. Serving modern takes on traditional Mexican tastes, the menu at Añejo is engineered to complement the tequila list -- one of the city's best -- from top to bottom. The cuisine at Poppy Den is at once familiar and new, achieved through Chef Sosa's extraordinary ability to extract simple ingredients and build them into complex layers of flavor. In 2012 he also released his first cookbook, Flavor Exposed, guiding readers through the culinary philosophy and approach to flavor and ingredients that are found across his menus. Angelo, who also created the menu for Buddakan, the Stephen Starr hotspot restaurant in NYC, always has salt, Japanese fish sauce, cinnamon, green cardamom and lily bulbs handy in the kitchen.