Chef José Sosa has transitioned from Chicago's bustling restaurant scene to suburban South Barrington, opening the Greggory, a vast venue specializing in dry-aged steaks and pasta. With notable experience at Gibsons Restaurant Group and having previously opened Ummo, Sosa's journey represents a return to his roots and a passion for cooking cultivated from childhood. Raised in Michoacán, he values his early experiences that shaped his culinary philosophy—a blend of his heritage and dedicated work ethic, earning accolades as he evolves in his career.
"I was hungry for more. But I also wanted to close that chapter in the best way possible." - Chef José Sosa reflecting on his decision to leave the city.
"He worked harder than everyone else, and I quickly made him a sous chef." - Chef Dave Nalezny speaks on Sosa's dedication and work ethic.
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