Philadelphia, PA

The Notary Hotel Philadelphia Welcomes New Sous Chef Alexis Chacon at 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 property’s signature restaurant offering Spanish cuisine and tapas in the heart of Philadelphia’s Center City.
Sabroso+Sorbo is located at The Notary Hotel in Center City, Philadelphia.Courtesy of The Notary Hotel

Chacon began his hospitality career in his homeland of Venezuela, where he studied hotel management. After earning his bachelor’s degree, Chacon went on to work at Hotel Valle de Santiago in San Cristobal, Venezuela, before ultimately deciding to pursue his gift in culinary arts 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 head chef until moving to the United States to further his career.
Alexis Chacon, Chef at Sabroso+Sorbo at The Notary Hotel in Center City, Philadelphia.Courtesy of The Notary Hotel

Chacon has expanded his craft at several Marriott restaurants in Orlando, Fla., and Philadelphia, working his way up from kitchen supervisor to his current position as sous-chef.

“I’m excited to introduce an unforgettable dining experience unlike any other, full of bold and colorful flavors,” Chacon said. “I look forward to helping Sabroso + Sorbo make its mark on Philly’s culinary scene.”

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

Sabroso + Sorbo features a multi-course Spanish tapas menu and an impressive range of house-made sangrias, Spanish wines, shareable cocktails, and craft beers. Chacon’s newest menu additions include pan-seared Spanish red snapper with wilted spinach and roasted fingerling potatoes, 4-hour sous vide steak with caramelized onions, haricot verts, and red butter sauce, and red wine poached pear sorbet and burnt cheesecake for dessert.

Marilyn Johnson is a freelance food and travel writer covering the food and drink scene of Philadelphia, South Jersey, and the greater Mid-Atlantic area. Food news: Travel tips:

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Marilyn Johnson is a Philadelphia area-based food and travel writer focusing on food & drink in the Mid-Atlantic region—email for Philly area news; for Mid-Atlantic food news.

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