Angelo Sosa
Current Residency: San Diego
Occupation: Culinary Director of Small Barn Temecula
Angelo Sosa first appeared on Top ChefSeason 7 in Washington D.C. where he finished in second place and later returned to compete on Season 8: All-Stars in New York. Born in Connecticut to a Dominican father and an Italian mother, Chef Angelo Sosa earned his stripes in the kitchen working through the ranks with Jean-Georges Vongerichten, consulting for Morimoto restaurants and cooking alongside Alain Ducasse. Since competing, Angelo has opened multiple restaurants including the Michelin Recommended Añejo in Manhattan’s Hell’s Kitchen, Anejo Tribeca, Mexican cantina Abajo and Death by Tequila named “Best New Restaurant” by San Diego Magazine.Read More
Current Residency: San Diego
Occupation: Culinary Director of Small Barn Temecula
Angelo Sosa first appeared on Top Chef Season 7 in Washington D.C. where he finished in second place and later returned to compete on Season 8: All-Stars in New York. Born in Connecticut to a Dominican father and an Italian mother, Chef Angelo Sosa earned his stripes in the kitchen working through the ranks with Jean-Georges Vongerichten, consulting for Morimoto restaurants and cooking alongside Alain Ducasse. Since competing, Angelo has opened multiple restaurants including the Michelin Recommended Añejo in Manhattan’s Hell’s Kitchen, Anejo Tribeca, Mexican cantina Abajo and Death by Tequila named “Best New Restaurant” by San Diego Magazine. He has also released two cookbooks Flavor Exposed: 100 Global Recipes from Sweet to Salty, Earth to Spicy and Healthy Latin Eating: Our Favorite Family Recipes Remixed, the latter, which was a collaboration with TV and radio personality, Angie Martinez. Angelo is currently the Culinary Director of Small Barn Temecula and is also working on a separate venture, Wolfie’s Carousel in downtown San Diego. Recently celebrating four years of sobriety, Angelo is full of passion and hopes to empower the world through his culinary expertise and creations.
