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After completing his Bachelor's Degree in Chemical Engineering at the University of Puerto Rico-Mayaguez, Orlando Soto decided to pivot to pastry. Setting his sights on New York City, he enrolled in ICE’s Dual-Diploma program to gain not just technical skill, but the business acumen that would help him lead a kitchen one day. In 2014, he graduated with diplomas in both Pastry & Baking Arts and Culinary Management*.

After working at Milk Bar’s production kitchen while in school, and regularly volunteering with ICE’s Creative Director (and James Beard Award winner) Michael Laskonis, Chef Orlando secured an externship at three Michelin-starred Per Se. Next, he moved to the pastry kitchen at Daniel Boulud’s eponymous restaurant Daniel.

From there, he expanded his scope to include German and Lebanese fare, working first at  Michelin-starred Günter Seeger and then at Ilili.

Chef Orlando then assumed his first executive pastry chef role, helping to open CATCH STEAK, where he dabbled in Plant-Based desserts. 

In 2022, Chef Orlando landed at Le Bernardin, where he leads the pastry team as Executive Pastry Chef. 

In The New York Times’ first review of the restaurant in more than ten years, restaurant critic Pete Wells awarded it four stars and cited Chef Orlando by name in praise of his desserts. As of 2024, the restaurant also holds three Michelin stars.

*now Restaurant & Culinary Management