Chef Angelo Sosa: Fusion, Flavor, and Future

Tía Carmen and Kembara, JW Marriott Phoenix Desert Ridge Resort & Spa

Step into the world of gastronomic pioneers crafting the future of food, plate by plate. In this episode of Chef AF, I recently sat down with the celebrated Chef Angelo Sosa. Known for his bold flavors and innovative approach to Asian cuisine, Sosa takes us on a gastronomic voyage that marries his rich heritage with the vibrant tapestry of Asian street food culture.

Chef Sosa, with over 25 years of experience, has journeyed from the prestigious kitchens of Europe to the bustling street food stalls of Thailand. Raised in a Dominican/Italian family in Durham, CT, Angelo's culinary roots are as diverse as his cooking. Under the tutelage of culinary giants like Jean-Georges Vongerichten and alongside his Tía Carmen's traditional teachings, Sosa has cultivated a unique culinary philosophy that emphasizes the trinity of flavors: sweet, sour, and salty.

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Our conversation delves into Sosa's latest ventures, Tía Carmen and Kembara, located at the luxurious JW Marriott Phoenix Desert Ridge Resort & Spa. Tía Carmen pays homage to his aunt, blending the local flavors of the Southwest with a modern twist, while Kembara takes inspiration from Sosa's travels across Asia, promising an authentic street food experience.

Kembara Interior

Throughout the interview, Sosa's passion for mentorship shines through. He speaks to the importance of humility and hunger in the kitchen, values instilled in him by mentors like Jean-Georges and Alain Ducasse. It's this foundation that has propelled Sosa to not only achieve personal success but to also invest in the next generation of chefs.

Sosa also touches on the significance of sustainability and local sourcing in his restaurants, highlighting his commitment to the planet and the communities he serves. His dedication to crafting dishes that are both innovative and respectful of tradition is evident as he discusses the creative process behind his menus, which are designed to evoke emotion and tell a story.

Kembara | Chilled Pho Salad

As our conversation winds down, Sosa offers a glimpse into the future, teasing upcoming projects and reflecting on the ever-evolving culinary landscape. His vision for his restaurants is clear: to provide a portal to new worlds through food, inviting guests to embark on unforgettable journeys.

For those seeking a culinary experience that transcends the ordinary, Chef Angelo Sosa's creations promise just that. Whether it's the nuanced flavors of Kembara or the southwestern flair of Tía Carmen, Sosa's cooking is a testament to the power of food to connect, transform, and inspire.

Tune in to Chef AF for the full interview with Chef Angelo Sosa, where food meets art, culture, and passion. It's a conversation that will leave you hungry for more, both literally and metaphorically.

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As a food journalist and avid foodie, my conversation with Chef Angelo Sosa was more than just an interview; it was a journey through the senses, a lesson in culinary excellence, and a reminder of the beauty that lies in the stories behind the dishes we love. Sosa's dedication to his craft, his mentors, and his heritage is a recipe for success that continues to inspire food enthusiasts around the world.

RECIPE | Lamb Spring Roll | Kembara

Lamb Spring Roll | Kembara

Lamb Spring Roll | Kembara

Origin: India

Ingredients:

• 3 oz. grapeseed oil

• 30 gr. palm sugar

• 10 oz. white onion, diced

• 1/2 oz. fresh ginger, minced

• 1 oz. garlic, minced

• 11 gr. coriander seed, toasted ground

• 2 gr. turmeric

• 1.5 gr. cayenne pepper

• 1.5 gr. cumin seeds

• 5 oz. roma tomatoes, diced

• 1 oz. tamarind water

• 2-4 Thai green chili, minced fine

• 16 oz. lamb, 80/20 ground

• 13 gr. kosher salt (diamond crystal)

• 20 gr. cilantro, med chiffonade

Method:

1. In a sauté pan, cook the onion, ginger, and garlic in oil until translucent.

2. Add in coriander seed, turmeric, cayenne, cumin, and salt to bloom the spices.

3. Add in tomatoes and tamarind water; cook until tomatoes soften.

4. Add palm sugar to dissolve. Incorporate lamb into mixture and cook over medium heat, ensuring not to brown the lamb or over-reduce the liquid. The mixture should be soft and moist.

5. Remove from heat and fold in palm sugar and cilantro.

6. Chill completely before assembling.

Cilantro Yogurt:

• 4 oz. cilantro, rough chopped

• 6 gr. Thai green chili, chopped

• 14 oz. Greek yogurt, hung for 48 hours

• 10 gr. kosher salt (diamond crystal)

• 120 gr. palm sugar

• 4 oz. lime juice

Method:

1. Hang yogurt for 24 hours. Yogurt should be just over half the weight it was prior to hanging (32 oz. to hang = 18 oz. after hanging).

2. Blanch and shock cilantro, ring out until very dry.

3. Blend cilantro with lime juice and Thai chili until smooth.

4. Fold cilantro/lime juice/Thai chili puree into hung yogurt.

5. Chill immediately.

Curry Salt:

• 25 gr. curry leaves, dried microwave in 20-second increments until dry. Microwave will lock in the green color and preserve essential oils.

• 25 gr. kosher salt (diamond crystal)

Method:

Blend salt and curry leaves on high until it becomes a powder. Store in a dry container.

Plating:

• 2 pc. spring roll, golden brown

• Curry leaf salt powder, dust spring roll

• 2 oz. yogurt, on the side

• 1 pc. banana leaf, for garnish

Allergies: Gluten, tree nuts, allium, peanuts, wheat, dairy, sesame, egg, shellfish, fish, soy

Critical Control Point: Curry leaves must be dried in the microwave! Egg wash for spring rolls is egg yolks + a tiny amount of cold water. Egg wash is essential to creating a barrier between the filling and the TYJ wrapper, creating an extra crisp spring roll without leaks.