Chef Orlando Soto is the executive pastry chef at Le Bernardin, Eric Ripert’s three-Michelin starred French seafood restaurant in Midtown. After graduating from the University of Puerto Rico with an engineering degree, Soto decided to fully pursue his passion for pastry, moving to New York to enroll in the Institute of Culinary Education. He has since honed his expertise in Michelin-starred kitchens such as Daniel, Cafe Boulud, Per Se and Gunter Seeger. In the kitchen, he combines his pastry knowledge with his engineering background, respecting classic pastry techniques while employing new methods to create whimsical desserts rooted in the fundamentals.