Allison Osorio

Pastry Chef/Baker
Allison Osorio

Los Angeles

About Allison Osorio

Pastry Chef Allison Osorio is a Southern California native whose love of food has taken her on a journey from marketing the foods she loves to creating them in the kitchen. After beginning her career in the corporate world, her passion for cooking drove her to take a leap of faith – she enrolled in culinary school and moved to Paris to pursue her true passion. Since then, she’s accomplished what veteran pastry chefs strive for – running the dessert program at one of Los Angeles’ most prominent restaurants, Otium, alongside Chef Tim Hollingsworth where she continues to live her dream. During her time in Paris, Osorio completed her culinary training at the École Gastronomique Bellouet Conseil and soon after landed in the kitchen of her dessert idol, renowned French pastry chef Pierre Hermé. She returned to Los Angeles after that and joined the team at iconic restaurant Bouchon where she trained under the acclaimed Chef Thomas Keller. In her current role as Pastry Chef at Otium, Osorio continues to evolve the dessert program along with the restaurant’s vibrant, seasonally changing menu. She draws a great deal of inspiration from her French background, childhood nostalgia and travel experiences to create imaginative, craveable desserts that have earned the praises of guests and critics alike.​

My Venues

  • Otium
    222 S. Hope St.
    Los Angeles, CA

Where I Go Out

At My Venues

Kabocha Squash Ice Cream
$$$, Outdoor Seating, Modern, Full Bar, New American, Downtown
"From my previous post - I obviously had to make ice cream, duh. Kabocha Squash served in its beautiful burnt shell 😍 We’ve all been burned before. We’ve all gone thru a fire or two, but it doesn’t take away from the beauty we hold inside. I love making ice cream and writing emotional captions 😛 . . . . #dessert"
At my venues
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Peach gelatinas
$$$, Outdoor Seating, Modern, Full Bar, New American, Downtown
"Every birthday party my mom use to make us gelatinas. If you’re Mexican, jellos are a huge part of your pastry repertoire haha. This dish was inspired by my moms peach jello. With a little lemon verbena and toasted oat. . . My first course for our second Sugar High Series 🍑 . [ 📸 by: @gmasinas ] . . . #SugarHighSeries"
At my venues
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Pineapple Express: Sipsmith Gin. Pineapple Campari. Sweet Vermouth. Coconut CBD Oil
$$$, Outdoor Seating, Modern, Full Bar, New American, Downtown
"Huge thank you is in order for everyone who came out to our 4/20 Tasting Menu. I know some of you are bummed that you missed it, BUT worry not! Now is a better time than ever to announce our Secret Menu 😱🤓😈. Our Secret Menu will have a combination of Otium classics, cocktails by homies, and special reserve cocktails for all the big ballers out there. Stay tuned for our launch date 🚀"
At my venues
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