Chef translates culinary passion into impeccable plates
At 25, Jose Sosa, has logged more hours in the kitchen than people twice his age.
His love of food started in Mexico where he watched his mother cook at home and his father cook in restaurants. After coming to the United States when he was 14, he followed his father's footsteps into the restaurant world.
Sosa's first job in a kitchen was at Rosewood Restaurant in Rosemont where he manned the stoves for four years. He did a stint at Hugo's Frog Bar and Fish House in Naperville before moving to Lux Bar in Chicago. There he worked his way up to head chef. Now he wears that title back at Hugo's where the restaurant recently unveiled a new menu.
What is your earliest food memory? My grandmother's green mole, it was amazing, it was my favorite. She used to live in a small village in between mountains and small lake.
What prompted you to work in restaurants? My father used to be a chef - it's in my blood.
Do you have any mentors? What lessons did they pass on? My first job in a kitchen was with chef Tino Almaraz (at Rosewood), he showed me how to respect food and to love it. Chef Giuseppe Tentori (at Boka in Chicago), he showed me how to be passionate, to take everything seriously. Chef Randy Waidner (from Gibson's, Chicago) showed me how to be a professional.
What is your culinary philosophy? When I put in all my hard work and acknowledge, as you must, that there is no such thing as perfect food, only the idea of it, the real purpose toward perfection becomes clear: to make people happy. That's what passion for cooking is. By the end of each day that's the best thing that can happen to a chef.
How much input did you have in the new menu? I have all my heart in the new menu.
What is your favorite fish to prepare? Chilean sea bass, pan roasted and finished with white wine and butter.
What ingredients should no home kitchen be without? A nice fresh fish, butter, peppers, onions, garlic and wild mushrooms.
What was the last meal you cooked at home? Maine diver scallops with truffle cauliflower puree and wild mushrooms.
What do you do in your spare time? I like to taste new food so I enjoy going out and trying different restaurants. Some of my favorites include Bandeera, Boka, Topolobampo, Gibson's and Bristol.
Tell us about this recipe: Miso-Marinated Chilean Sea Bass. It's my favorite from the new menu and the customers are loving it. To get the best flavor from the fish, be sure to marinate it for at least two hours before you cook it.
Try it at home or at Hugo's Frog Bar and Fish House, 55 S. Main St., Naperville. (630) 548-3764.
The restaurant will host a menu sampling and wine tasting from 6 to 8 p.m. Tuesday, June 23. $30 a person; reservations required.
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<div class="infoBox"> <h1>Recipes</h1> <div class="infoBoxContent"> <div class="infoArea"> </div> <div class="recipeLink"> <ul class="moreLinks"> <li><a href="/story/?id=299370" class="mediaItem">Miso-marinated Chilean Sea Bass</a></li> </ul> </div> </div> </div>