Chef Alejandro Orlando
Chef At Home in Miami
Get to know me better
I am a disciplined, curious, and driven individual who pursues excellence through constant growth, creativity, and respect for craft.
I am a chef trained in Michelin-starred kitchens across the United States and Europe. I earned my degree in Culinary Arts from the Miami Culinary Institute and built my foundation at Bachour in Florida before advancing to Sous Chef at Table by Bachour, working directly under Antonio Bachour on tasting menus and global events.
I later joined Frantzén in Stockholm, where I refined my skills in fermentation, curing, and high-precision tasting menu execution within a three-Michelin-star environment. I also gained international experience at Manresa with Paul Liebrandt and at Mugaritz in San Sebastián, contributing to experimental and research-driven cuisine.
Currently, I serve as Sous Chef at L’Atelier de Joël Robuchon in Miami, supporting operations in a two-Michelin-star kitchen, overseeing service, butchery, team leadership, and menu refinement.
My work is rooted in discipline, creativity, and a commitment to excellence at the highest level of fine dining.
More about me
For me, cooking is...
An act of love and respect.
I learned to cook at...
My cooking is defined by all my travels
A cooking secret...
Understanding that nature is the true artist
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