Chef José Sosa brings his farm-to-fire philosophy to The Greggory, blending approachable luxury with bold Mediterranean flavors and reimagining the modern American steakhouse. Be sure to follow him on Instagram!
The Greggory blends approachable luxury with bold, Mediterranean-inspired cooking — how did you develop that balance?
In order to blend approachable luxury with bold, Mediterranean flavors, we did many tastings before opening and continue to refine the menu day by day. It’s important for us to cater to everyone while maintaining the right balance, with the main focus centered around the wood-burning hearth in the kitchen. This open-fire cooking creates incredible flavor and reminds me of spending time on my grandparents’ farm, where my grandmother cooked only over live fire—never gas. Those flavors were truly unique and continue to inspire me today.
We also take great pride in the quality of our ingredients. From our seafood program, featuring wild European and Mediterranean fish cooked whole over the coals, to our beef program, which sources from small local, national, and international farmers, every product is thoughtfully chosen. The same care goes into our pasta section, from selecting the best flour to using the highest-quality cheeses, ensuring every first bite is unforgettable.
Coming from farmland roots outside Mexico City, how do those early experiences influence your cooking today?
The memories from my childhood are what shaped me into the chef I am today. Growing up on a farm outside Mexico City with my grandparents taught me to respect the ingredients and the lives of the animals that nourished us. I’ll never forget watching my grandmother make her delicious mole with ingredients and chicken straight from the farm. Each meal was simple, honest cooking rooted in care and tradition.
Those experiences continue to guide me as a chef, reminding me to value the quality of every ingredient and to showcase each one in the best way possible, ensuring nothing goes to waste.
You’ve worked in some of Chicago’s most prestigious kitchens — what did those chapters teach you that you’ve brought into The Greggory?
Working in some of the best restaurants in Chicago helped me grow into the chef I am today. I had the opportunity to learn new techniques, explore different cuisines and cultures, and work with ingredients from all over the world. Now, those long days and hours are paying off, as they have given me invaluable technical experience.
At The Greggory, I apply everything I’ve learned, especially the lessons that came from my mistakes.
As chef-partner, how does having ownership in the concept change your creative process and leadership style?
As a chef-partner, I definitely have more creative freedom. My leadership style is a balance between production and execution, being a visionary, and serving as an inspirational leader for my team. I also take a broader, more holistic approach—thinking about the company as a whole, not just the back of house.
What’s your philosophy when it comes to reinterpreting the modern American steakhouse?
My philosophy is to elevate the classics through quality, presentation, and technique—while introducing new ingredients that bring exciting, unexpected flavors to the experience.
The Greggory’s space is stunning , how does design and atmosphere influence the way you craft your menu?
At The Greggory, we wanted the space to reflect the menu, which centers on reimagined, elevated classics that range from approachable comfort dishes to more adventurous, exotic delicacies. To bring that vision to life, we designed a space that feels timeless, refined, and inviting with warm leather finishes, rich navy blues, deep plaids, and, of course, the open hearth and rotisserie as the centerpiece.
Looking ahead, how do you see The Greggory evolving within Chicago’s ever-competitive dining scene?
We understand that today’s guests are well-educated and well-traveled diners. At The Greggory, we always put the guest experience first, ensuring it offers exceptional value and keeps people coming back. We believe The Greggory stands among the best restaurants in Chicago, or anywhere in the country.
With a strong and experienced partnership and management team, we’re well-positioned for growth, whether that be into more surrounding suburbs, to Chicago, or into any major metropolitan markets across the country.
