Why He's Amazing: Because his unexpected flavor combinations—for example, pairing pork terrine with pistachio, cranberry and jalapeño—yield dishes that consistently surprise and delight.
Culinary School: The Pennsylvania Institute of Culinary Arts (Pittsburgh)
Background: Bigelow Grille (Pittsburgh)
Quintessential Dish: Rabbit chops, heart, kidney and dashi-cured belly with salted pear and roasted beet
Hog, Two Ways: The restaurant's space was once a Harley-Davidson showroom; now it serves dishes like pork loin with farro and pears.
Current Obsession: The Superior Motors restaurant project: Reviving an abandoned car dealership in Braddock, Pennsylvania, a former industrial town, with crowdsourced funds, and turning it into a community restaurant offering culinary training and jobs.
How He Fills His Free Time: "When not at work, I'm outside with my family and dogs or riding my bicycle or sitting on a cushion staring at a wall." (Sousa has a regular meditation practice.)
Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.