Acclaimed chef Angelo Sosa is an expert of bold flavors, blending his Dominican-Italian heritage with culinary techniques honed from some of the world’s most renowned kitchens. With over 25 years of experience, Sosa’s life has taken him from the mentorship of Jean-Georges Vongerichten to his own celebrated restaurants. His passion for food is deeply personal, shaped by childhood memories of cooking alongside his Tía Carmen, whose warmth and energy ignited his love for the transformative power of food.
Today, he is the creative force behind Tía Carmen and Carmocha, two renowned dining destinations at Grand Hyatt Indian Wells Resort & Villas. Tía Carmen pays tribute to his aunt and highlights the rich agricultural landscape of the Southwest, while Carmocha invites guests to explore globally inspired cultural cuisine. Throughout his career, Sosa has maintained a commitment to storytelling through food, infusing every dish with history, emotion, and a deep respect for tradition.
Coachella Magazine sat down with Chef Sosa at his new restaurant, Tía Carmen, in Indian Wells last fall. As he shared that he’ll be turning 50 soon—making sure we don’t forget his birthday—he reflected on his upbringing, culinary inspirations, and the philosophy behind his ever-evolving craft.
“Food was really the epitome that brought the family together, and it was at the core of everything that we did.”
Chef Angelo Sosa
Humble Beginnings to Culinary Excellence
Sosa grew up in a bustling household of nine in the small farming town of Durham, Connecticut, where food was at the heart of family gatherings. But it was more than just sustenance—it was discipline, tradition, and a form of self-expression. With a father from the Dominican Republic, weekends were spent tending the garden, tilling soil, feeding compost, and nurturing fruits, vegetables, and flowers. Food was always a central part of his life, and among his many childhood chores, he found his culinary niche in perfecting rice and tostones.
He would fry the plantains to crispy perfection, rub them with fresh garlic, and sprinkle them with bay leaf salt. Even as a child, he took pride in the process, unknowingly laying the foundation for a lifelong passion.
But it was during visits to his Tía Carmen’s home in Queens, New York, that he truly fell in love with cooking.
“My Tia Carmen if you met her, she was the most energetic and vivacious woman. She would just bring you in with love and her energies.”
Chef Angelo Sosa
As a shy nine-year-old, Chef Sosa found himself captivated by the intoxicating aromas of his Tía’s kitchen—a magnetic force pulling him in while his siblings raced past, eager to play outside. The rich scents of simmering guisado, rice, and beans filled the air, creating a kind of magic he couldn’t resist. He would sit quietly, mesmerized, as his Tía, with effortless grace, cooked with a glass of wine in hand, sometimes spilling a splash into the pot amid her laughter.
The true beauty, however, unfolded at the dinner table—a lively gathering of fifteen, where the stern presence of his Dominican father contrasted with his Tía’s radiant joy. She never took a bite until the room was filled with laughter, and in that moment, Sosa understood the profound power of food. It was more than sustenance—it was a frequency of love, a transformative force that could bring people together. From that day on, he knew his purpose: to become a chef and create that same magic for others.
That realization set Sosa on a path that would lead him to the Culinary Institute of America and into some of the world’s most prestigious kitchens.
“Whether I speak eloquently or not doesn’t matter—what matters is that you can taste the love and spirit we put into every dish. That is the most important thing to me. Because this is impact.”
Chef Angelo Sosa
Finding His Voice Through Food and Television
Despite being naturally shy, Chef Sosa found his voice through food—and, unexpectedly, through television. What began as a challenge in front of the camera became a platform for advocacy, allowing him to champion not only his own vision but also the dreams of others. His Tía Carmen, his guiding North Star, instilled in him a passion for cooking, and he dedicated himself to working in the best kitchens to hone his craft. Television, he says, became his canvas, helping him grow more comfortable while sharing his story. But at the heart of it all, food remains his true language—one that speaks louder than words. “You’ll learn everything about me by tasting my food,” he says.
Honoring the Land and Farmers in the Southwest
At Tía Carmen, Sosa showcases the agricultural richness of the Southwest, working closely with local farmers and artisans. One standout dish—ember-roasted yams with mole—perfectly embodies this philosophy. Inspired by Celia Florian, a master of Oaxacan mole negro under whom Sosa had the honor of studying, the dish builds on traditional techniques. The mole incorporates indigenous tepary beans from the Pima Indians of Arizona and is aged for 24 months, creating a deep, complex flavor.
This dedication to both honoring tradition and pushing culinary boundaries is what sets Tía Carmen apart. The menu highlights local purveyors, such as Ramona Farms for heirloom beans, along with expert foragers who source wild mushrooms, ensuring each dish is deeply rooted in the region’s history and ingredients.
“You know, at one point in my life, I was actually homeless. I went through a very rough time, and that experience humbled me. I never want anyone who comes through these doors to feel indifferent or unwelcome.”
Philanthropy: Hospitality Beyond the Restaurant
Chef Sosa’s commitment to philanthropy, particularly his work with Feeding San Diego, deeply shapes his approach to food and community. He admires the organization’s judgment-free model, where anyone—regardless of circumstance—can access food without shame or stigma. This philosophy mirrors his approach to hospitality, where service is rooted in humility and equality. For Sosa, leadership isn’t about hierarchy; it’s about serving others—from guests to dishwashers—with the same level of care and respect. “You are no better than I am, and I am no better than you,” he says. “That’s the type of leadership I instill here—we are always grounded in humility.” This dedication to community, culture, and craftsmanship defines Angelo Sosa—not just as a chef, but as a storyteller, mentor, and advocate for the transformative power of food.
“I want people to feel transported by the essence of love here, like It’s an act of kindness, a way to pay reverence, and we put our hearts and souls into what we do—selflessly.”
Chef ANgelo Sosa
Passing the Baton: A Legacy of Inspiration
For Chef Sosa, the true beauty of the restaurant industry lies in its ability to transcend personal success and uplift others. Having experienced both hardship and triumph—from homelessness to cooking for Alain Ducasse—he sees his role not just as a chef, but as a mentor. His greatest fulfillment comes from creating an environment where others can dream, grow, and thrive. “I don’t need to see my name or picture in a magazine,” he says. While Tía Carmen serves beautifully plated dishes in an elegant setting, Sosa’s ultimate goal is to offer something deeper—an experience rooted in love, kindness, and selfless dedication.
Chef Sosa’s journey—from his family’s garden in Connecticut to the bustling streets of Bangkok and the sun-drenched landscapes of the Southwest—reflects a life devoted to food. Here’s to 50 years of flavor, passion, and perfectly crispy tostones. Happy birthday, Chef Sosa!
Tía Carmen
44600 Indian Wells Lane, Indian Wells, CA
Grand Hyatt Indian Wells Resort & Villas