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.