Orlando Soto
Executive Pastry Chef @Le Bernardin
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WORK HISTORY
Executive Pastry Chef @Le Bernardin
US
EDUCATION
Institute of Culinary Education
Diploma, Culinary Management
Institute of Culinary Education
Diploma, Pastry and Baking Arts
University of Puerto Rico-Mayaguez
Bachelor of Engineering (B.E.), Chemical Engineering
ABOUT ORLANDO SOTO
New York-based pastry chef. I have fine-dining experience with an engineering background. I‘ve worked in Michelin-starred restaurants of all ranges, as well as larger, modern American concepts. I lead with solid pastry fundamentals, encouraging urgency and a sense of purpose in the kitchen, while keeping food cost in check. I have developed menus and supplements for both savory and pastry in French, German, American and Middle Eastern concepts. I’ve consulted for a number of successful food businesses in NYC, developing recipes for vegan, dairy and gluten-free products. When asked to create specific foods, my background allows me to cut R&D time significantly, while delivering on target product qualities and costing. I specialize in recipe development, batching and streamlining production for restaurant settings, as well as commissary-based operations. I firmly believe that methods can always improve, just like flavors can be enhanced. I also believe in teamwork and creating an engaging, result-driven environment for cooks to thrive in.
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