Originally from Durham, Connecticut, Angelo Sosa became known as the chef and owner of Xie Xie, an Asian-influenced sandwich restaurant which translates to "thank you" in Mandarin. Having met Jean-Georges Vongerichten, he counts him as his mentor. Sosa worked for him at Jean Georges, Dune and Spice Market as executive sous chef.
Soon, he was invited by Alain Ducasse to create a special seasonal menu for his Paris resto Spoon Food and Wine, the first American to get the distinction. His favorite recipe is his steamed madai snapper with lily bulbs. In 2010, he became one of the 17 chefs competing on the seventh season of Bravo’s Top Chef. The New York resident finished in third place, later returning to be part of Top Chef All-Stars with fellow contestant Tiffany Derry. He was eliminated in the tenth episode, wherein the chefs had to prepare a meal from ingredients at Target store. Since then, he worked with NYC's Social Eatz, which has a menu featuring certified organic vegetables and certified sustainable humane meat and fish.