As a young boy , Jose Sosa grew up helping out on his grandparent’s farm in a small town outside Mexico city. It was on the farm that he developed a strong connection with nature, which helped shape Sosa into the passionate chef he is today.
At the age of 16, Sosa move to Chicago and began cooking his way through high volume restaurants. Chef Sosa joined the rosewood restaurant and worked there for five years. After this, he began to stage in restaurants around the city, most notably at Ambria and Boka. In 2008 Sosa joined the Gibsons restaurant group as sous chef at lux bar. After two years at lux bar chef Sosa went on to become the executive chef of Hugo’s frog bar and fish house .