Chef de Cuisine Angelo Sergio

Chef Angelo's journey began at just thirteen, in a small Italian pizzeria where he spent long hours slicing mozzarella. Thereafter, he moved to Switzerland to continue honing his craft, but took an unexpected yet formative turn when he accepted a position at a private ranch and restaurant in Texas. It was there that he cultivated a deep appreciation for bold, robust flavours and mastered precision butchery and the intricacies of elevating prime cuts. After four years immersed in the art of dry-ageing and meat curing, Chef Angelo went on to helm kitchens in Osaka and Shanghai, before returning to Italy for an illustrious collaboration with Ferrari, further refining his skill set and creative perspective. This mastery of the grill later found him a home at The Astor Grill in The St. Regis Singapore, where he showcased his artistry in fire and flavour, and this philosophy will be what he will carry forward to Sophia, reimagined through the lens of Italian warmth and refinement.

Beyond the kitchen, Chef Angelo's devotion to produce extends to his credentials as a member of Italy's Federazione Nazionale Associazioni Tartufai Italiani (FNATI), also known as the National Association for Italian Truffle Hunters. A native of Puglia, Italy's olive oil heartland, Chef Angelo is also a certified sommelier in extra virgin olive oil. He brings this expertise to Sophia, thoughtfully selecting the finest varieties to complement each dish and to accentuate the natural character of every ingredient.