Alejandro Orlando
Miami
Summary
Culinary professional with extensive experience in Michelin-starred and elite U.S. fine-dining kitchens. Highly skilled in butchery, fermentation, modern plating, and brigade leadership. Proven ability to manage high-pressure services, lead teams, and execute tasting menus at the highest level. Experienced in collaborating with Chef de Cuisine and executive leadership on menu development, service standards, and operational excellence. Trained under globally renowned chefs including Paul Liebrandt, Andoni Luis Aduriz, Björn Frantzén, and Antonio Bachour.
Overview
4
4
years of professional experience
Work History
Sous Chef
L'Atelier de Joël Robuchon
Miami
01.2024 - Current
- Acted as key support to the Chef de Cuisine in daily operations of a 2-Michelin-star U.S. fine-dining restaurant.
- Oversaw service flow, quality control, and timing across stations.
- Executed and supervised daily protein butchery and mise en place standards.
- Trained, mentored, and evaluated junior cooks to maintain Robuchon brand standards.
- Contributed to menu development, tastings, and refinement of dishes for the U.S. market.
Stagiaire (Intern)
Mugaritz
San Sebastian
03.2025 - 11.2025
- Worked in fermentation, pastry, and mise en place sections in a 2-Michelin-star kitchen.
- Assisted in R&D; sessions and experimental dish testing with the creative team.
- Maintained strict standards of cleanliness, precision, and discipline during prep and service.
- Adapted quickly across stations from fermentation to pastry and savory plating.
Resident chef
Manresa (with Paul Liebrandt)
Los Gatos
11.2024 - 12.2024
- Executed a multi-course experimental tasting menu.
- Supported high-level plating and refined mise en place during service.
- Adapted quickly to an idea-driven, high-expectation environment.
Chef de Partie
Frantzen
Stockholm
09.2023 - 01.2024
- Led AM prep with emphasis on fermentation, curing, and pickling.
- Executed precise prep and service for a 3-Michelin-star tasting menu.
- Maintained discipline and organization in a high-intensity kitchen culture.
Sous Chef
Table by Bachour
Miami
12.2022 - 09.2023
- Worked directly under Antonio Bachour on tasting menus and global events.
- Managed inventory, ordering, and vendor relationships.
- Assisted with labor and food cost controls while training junior staff.
Commis Chef
Bachour
Coral Gables
09.2021 - 12.2022
- Prepared ingredients following recipes and maintaining high kitchen standards.
- Collaborated with team members to ensure timely dish delivery during peak hours.
- Cleaned and sanitized work areas, utensils, and equipment used for cooking.
- Performed basic knife skills such as dicing, slicing, mincing vegetables.
Education
Bachelor of Arts - Culinary
Miami Culinary Intitute
Miami, FLSkills
- Butchery
- Fermentation
- Curing
- Preservation
- Fine dining plating
- Tasting menu execution
- Inventory management
- Ordering
- Cost control
- Team leadership
- Training
- Service coordination
Languages
- English (Fluent)
- Italian (Fluent)
- Spanish (Native)
Timeline
Stagiaire (Intern)
Mugaritz
03.2025 - 11.2025
Resident chef
Manresa (with Paul Liebrandt)
11.2024 - 12.2024
Sous Chef
L'Atelier de Joël Robuchon
01.2024 - Current
Chef de Partie
Frantzen
09.2023 - 01.2024
Sous Chef
Table by Bachour
12.2022 - 09.2023
Commis Chef
Bachour
09.2021 - 12.2022
Bachelor of Arts - Culinary
Miami Culinary Intitute