Pastry Chef Allison Osorio is a SoCal native whose love of food has taken her on a journey from marketing the foods she loves to creating them. After taking the traditional route working in the corporate world, her passion for cooking drove her to take a leap of faith. She quit her job, enrolled in culinary school, moved to Paris and started over. Since then, she’s accomplished what veteran pastry chefs strive for: running the dessert program in their city’s most prominent restaurant.

Allison completed her culinary training at the École Gastronomique Bellouet Conseil and apprenticed with Pierre Hermé (World’s Best Pastry Chef 2016, The World’s 50 Best Restaurants Association) during her time in Paris. Upon returning to SoCal, she joined the team at Bouchon, where she worked under acclaimed Chef Thomas Keller. She was then recruited by Michelin-starred Chef Tim Hollingsworth to head the pastry program for his new venture, Otium Restaurant, in Downtown L.A. Since its opening in 2016, her imaginative and delectable pastries have earned the praise of guests and critics alike. 

This year finds Chef Allison re-inventing herself yet again in light of the pandemic and its impact on the greater restaurant industry. True to her spirit of never giving up, she has launched her own consulting business and an online cooking school, School of Quenelle, to share her knowledge and love of ice cream making with culinary students, aspiring ice cream entrepreneurs, and anyone interested in mastering this craft.

In her spare time she enjoys dreaming up products for her pastry shop, traveling, discovering new restaurants and training to run her first marathon.