Top Chef alumnus Angelo Sosa has been having a great year. He started off 2014 by successfully proposing to his longterm girlfriend, and is now gearing up to open a Tribeca location for his Michelin-recommended Añejo in New York City’s Hell’s Kitchen neighborhood. Meanwhile, Angelo continues to run his successful restaurant Poppy Den in Las Vegas.
Sosa also just breezed through the inaugural Top Chef at Sea series aboard the Celebrity Summit earlier this month, where he participated in culinary demonstrations and cook-offs with fellow Top Chef participants Spike Mendelsohn and Ash Fulk.
We recently caught up with Chef Sosa to learn more about his cooking style.
If you were stuck on an island with three ingredients, what would you choose and why?
Salt – because I don’t like under-seasoned food; Sriracha – I love spice; Whiskey – to forget I’m on the island.
What part of the world inspires your cuisine? What country would you like to travel to and why?
Asia. I would love to go back to Thailand—the people and the cuisine are both incredible. The humility of the people is touching and the cuisine is so vibrant and tasty.
If you could open a restaurant with a Top Chef contestant from another season, who would you choose and why?
Mike Isabella because we have an amazing relationship and with his Jersey attitude he’ll protect me.
If you were not a chef, what would you be doing right now?
Professional baseball player. I am half Dominican so it’s in my blood.
Who inspired your love of food?
My tia [aunt] Carmen. She passed away but every time I step foot into the kitchen her soul is with me.