Le Bernardin
Orlando Soto is an accomplished Executive Pastry Chef with extensive experience in high-end culinary establishments. Currently serving as the Executive Pastry Chef at Le Bernardin since March 2022, Orlando previously held the same title at Catch Hospitality Group, where responsibilities included developing and executing a dessert menu for a new American steakhouse. Orlando's background includes developing Lebanese-inspired desserts at ilili Restaurant, assisting in dessert preparation at Café Boulud, and producing multi-course desserts at Günter Seeger NY. Orlando has also gained experience through externships at Thomas Keller's Per Se and worked as a pastry cook at Momofuku Milk Bar. Educational qualifications include diplomas in Pastry and Baking Arts and Culinary Management from the Institute of Culinary Education, as well as a Bachelor of Engineering in Chemical Engineering from the University of Puerto Rico-Mayaguez.
Le Bernardin
Le Bernardin, New York's internationally acclaimed, 3-Michelin starred seafood restaurant by chef Eric Ripert and co-owner Maguy Le Coze, opened in 1986. The celebrated restaurant earned four stars from The New York Times three months after its opening and is the only restaurant to maintain the rating over the course of six reviews and over three decades. Le Bernardin continues to be recognized for its excellence in food service, earning its top spot on La Liste as the number one restaurant in the world as well as its designations as a World’s 50 Best, Forbes Four Star and AAA Five Diamond restaurant. Under the guidance of wine director and celebrated sommelier Aldo Sohm, Le Bernardin’s wine program is distinguished with a 2009 James Beard Outstanding Wine Service award and as a Wine Spectator Grand Award winner