Meet the Mastermind Behind Two Trendy Phoenix Restaurants

As I walked into Kembara, a trendy new Phoenix restaurant, I felt like epicurean royalty—not only because of the chic atmosphere but because I strode side-by-side the legendary Chef Angelo Sosa.

I was in Arizona to check out two upscale eateries at JW Marriott Phoenix Desert Ridge Resort & Spa and meet Sosa, the chef phenom who leads the teams at Kembara and Tía Carmen.

As Sosa escorted me to meet my group, his charisma shone through, working the room like a rock star while graciously explaining the décor to me.

“I chose these for their simple, clean lines,” he said, gesturing toward a polished ruby-red table.  “They are beautiful without a covering.”

Diners chatted over plates of dumplings and cups of sake, and the vibe felt more like a boisterous street scene in Hong Kong than a JW Marriott in the Arizona desert.

Who is Chef Angelo Sosa?

An alum of Bravo’s popular culinary series, Top Chef, Angelo Sosa appeared in several series and finished as a runner-up in Season Seven.

But television fame isn’t what drives Sosa. It’s his genuine love of food, the culture behind it, and honoring his Tía (aunt) Carmen who inspired him as a young boy growing up in Connecticut.

“As a kid I loved going to my Tía Carmen’s. The wonderful aromas lured me into the kitchen,” Sosa recalled with a smile. “My Tía was kind, loving, and vivacious.”

Sosa credits his aunt with setting him on his culinary path. And finding a place among the world’s elite chefs—my words, not his.

Passion, Perseverance, Perfection

Even though Sosa has earned kudos from his peers, he embodies the philosophy, “Don’t tell me you are good; show me.”

Sosa and business partner, restaurant developer Mark Stone, traveled extensively through Mexico and Asia. They gathered stories, recipes, and flavors that would serve as inspiration for Kembara and Tía Carmen.

From food stalls to swanky restaurants, the two ate their way through Mexico City, Oaxaca, Kuala Lumpur, Tokyo, Singapore, Chiang Mai, and more.

“We ate—oh I don’t know how many times a day,” Stone laughed, recounting the three-month journey, adding that he and Sosa consumed hundreds of meals and explored endless markets.

What’s Better than a Cup of Plum-infused Sake? Another Cup of Plum-infused Sake 

Kembara is a Malay word,” Sosa explained, “meaning to seek and discover.”

With its rich hues and elegant lotus flower logo, which adorns everything from the menu to chopstick rests, Kembara felt both sophisticated and edgy.

Sosa’s passion and curiosity were evident as he recounted his travels.

“I fell deeply in love with Asian food and culture,” he reminisced, describing fish sauce as “the nectar of the gods… bold and invigorating.”

As servers set plates of gorgeous food before us, Sosa explained each dish in almost sultry terms, such as, “the voluptuousness of the tomatoes.”

“You might have an emotional connection to the food,” he added, “as you taste sweet and salty, firm and crunchy.”  

Flavors of the green papaya salad—with salted egg, tomato, charred beans, and fish sauce—transported me back to Bangkok when I dined at a bustling street café.

The chicken dumplings and chive dumplings burst with tangy flavors.

But the showstopper was chili king crab (Alaskan King Crab, tamarind, sambai, tomato, ginger, and egg) along with Wagyu beef Rendang, lo mein, long beans, and my personal favorite, coconut sticky rice.

Chef Angelo Sosa’s Culinary Cachet Prevails at Two Phoenix Restaurants

With a vast knowledge of his craft, Sosa remained spontaneous, like when introducing Kembara’s “Chef de Cuisine,” Penny Tagliarina, giving her a warm embrace and gushing about her talent.

We finished our meal with Vietnamese coffee, its initial bitterness giving way to a satisfying caffeine kick.

Tía Carmen, Named in Honor of Chef Angelo Sosa’s Beloved Aunt

A five-minute walk from Kembara is Tía Carmen, with outside dining, fireplaces—yes, even in the desert—and New American-Mexican cuisine.

Massive wooden doors mark the entrance to Tía Carmen.

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Phoenix Restaurants Kembara and Tía Carmen Dish up Class and Superb Cuisine

Inside, rich aromas of cilantro, chiles, and basil emanated from the open-air kitchen, and lampshades—large enough to cover a Prius—hung from lofty ceilings.

While the décor was more subdued than Kembara’s, the sumptuous pillows, wicker chairs, and soft hues of the desert were equally as inviting.

Move Over, Boring

The drop-dead gorgeous seafood platter of sea urchin, razor clam ceviche, shrimp, oysters, caviar, and crab—exploded with flavor. I was a sea urchin first-timer, and decided its slippery texture and ocean saltiness must be acquired tastes. But my dinner companions raved about its freshness.

A standout was tri-tip kebab (served with ember roasted purple yams, queso sauce, aged tepary bean mole negro) and lamp chops.

Tía Carmen Charms with Setting, Cuisine

Yet, my favorite dish at Tía Carmen was the simple corn tostada, topped with elote spice, crema, feta, and cilantro.

I closed my eyes to savor the zesty flavors and could almost picture young Angelo devotedly observing his aunt as she chopped, sliced, and tasted.

‘Delicious Food Made with Love’

Even though Sosa is acclaimed for his talents, there is no “too cool for school” for him.

Sosa balances grit and finesse with spontaneity and warmth, whether sharing a high-five with a server or giving a heartfelt hug to someone he just met.

But make no mistake. Beneath his approachable demeanor lies a deep commitment to excellence in service and cuisine, earning him the respect of his team. 

“Cooking with joy and passion is so important to me,” is a phrase Sosa repeated often.

Angelo Sosa’s Culinary Triumphs Would Have Made His Aunt Proud 

People are drawn to success, and Sosa is a magnet.  It’s not just what he does but what he inspires others to do.

As I walked through the restaurant after our meal, I glimpsed guests clinking cocktail glasses and appearing to relish every bite of food… all thanks to Chef Angelo Sosa who masterminded every delicious detail.

Tía Carmen would beam with pride.

If You Go to Phoenix

Spend at least two nights at JW Marriott Phoenix Desert Ridge Resort & Spa. That way, you can dine at Kembara one evening and at Tía Carmen another. Make restaurant reservations as soon as you book the hotel, because these popular eateries are making a name for themselves with both visitors and locals.

For another elegant experience, stay at JW Marriott Camelback Scottsdale Resort & Spa. Nestled against Scottsdale’s Camelback Mountain, the resort offers a luxurious spa, sprawling grounds, and an iconic desert setting. Both properties excel at service, amenities, and ambiance.

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