Executive Chef Daniel Sosa
Executive Chef
Daniel Sosa, born in Bogotá, Colombia, has over 10 years of experience in the hospitality and gastronomy industry. He is currently the Executive Chef, leading the gastronomic teams at two properties in Panama City: the Waldorf Astoria Panama and Hilton Panama. Before entering the world of Food and Beverage, Daniel graduated as an Industrial Designer from Pontificia Universidad Javeriana in Colombia in 2010. He later discovered that the kitchen was the perfect outlet to integrate his passion for creating unique gastronomic experiences full of creativity and personality.
His first steps in the hotel industry were at the Hilton Bogotá in Colombia, where he worked as a Banquet Chef for two years. He then continued his career with the Hilton family in Panama City, where he had the opportunity to showcase his skills and talent, helping position both properties as models for the country. His work is now recognized both locally and regionally.
Daniel began his culinary career after completing studies in haute cuisine and pastry at Le Cordon Bleu Culinary Arts Institute in Ottawa, Canada. He is known for his creativity, product development, and offering diverse gastronomic experiences for guests. One of his greatest inspirations is the use of local ingredients, combined with both traditional and modern techniques. By connecting with the community, Daniel promotes the cultural richness surrounding food. He is inspired by the life stories of vegetable producers and fishermen, transforming these narratives into dishes that convey the memories and stories behind them.
The ingredients he prefers to use are mostly local and of endemic origin, each with its own history and journey. His philosophy is to highlight the relationship between the guest, the producer, and the product, completing the circle and leaving guests with more than just the memory of a great meal.
Daniel’s outgoing personality helps him foster strong relationships with his team. He actively promotes a sense of teamwork and family, where everyone looks out for each other. This collaborative approach is his recipe for producing high-quality work that celebrates local culture and traditions, creating memorable and unique experiences, whether for special events or a night out at one of his restaurants.
