The Notary Hotel Philadelphia Welcomes New Sous Chef Alexis Chacon to Sabroso+Sorbo | Marilyn Johnson


The Notary Hotel, an Autograph Collection property, is pleased to announce the appointment of Alexis Chacon as the new Sous Chef of Sabroso + Sorbo, the establishment’s signature restaurant offering Spanish cuisine and tapas in the heart of downtown Philadelphia.

Sabroso+Sorbo is located at The Notary Hotel in downtown Philadelphia.Courtesy of Hotel Notary

Chacon began his hospitality career in his native Venezuela, where he studied hotel management. After graduating from high school, Chacon worked at the Hotel Valle de Santiago in San Cristobal, Venezuela, before finally deciding to pursue his culinary arts gift at the Colombian Institute of Hospitality. After graduating from culinary school, he returned to his hometown to open a Japanese restaurant with his family, where he worked as a chef until he moved to the United States to pursue his career. .

Alexis Chacon, Chef at Sabroso+Sorbo at The Notary Hotel in Center City, Philadelphia.Courtesy of Hotel Notary

Chacon expanded his craft at several Marriott restaurants in Orlando, Florida, and Philadelphia, rising from kitchen supervisor to his current position as sous chef.

“I am thrilled to present an unforgettable dining experience like no other, full of bold and colorful flavors,” Chacon said. “I look forward to helping Sabroso + Sorbo make their mark on the Philadelphia culinary scene.”

Chacon will oversee Sabroso + Sorbo’s food operations and apply his passion for innovation and color to develop flavorful dining experiences in his new role.

Sabroso + Sorbo offers a multi-course Spanish tapas menu and an impressive range of homemade sangrias, Spanish wines, cocktails to share and craft beers. The latest additions to Chacon’s menu include Seared Spanish Red Snapper with Wilted Spinach and Roasted Fingerling Potatoes, 4 Hour Sous Vide Steak with Caramelized Onions, Green Beans and Red Butter Sauce, as well as a pear sorbet poached in red wine and a burnt cheesecake for dessert.

Marilyn Johnson is a freelance food and travel writer. Philadelphia food scene, South Jersey and the greater Mid-Atlantic region. Culinary news: Travel tips:


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