About Chef Allison
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.
True to her spirit of continually evolving and never giving up, Chef Allison has continued to expand her work beyond the pastry kitchen. Today, she runs her own brand, consults with food businesses on culinary and product development, and teaches through her online cooking school, School of Quenelle. Through each of these ventures, she shares her knowledge, creativity, and passion for pastry and ice cream with culinary students, aspiring food entrepreneurs, and anyone interested in mastering the craft.
In her spare time she enjoys spending time with family, traveling, discovering new restaurants and running.
“THERE’S A CERTAIN AMOUNT OF VULNERABILITY YOU NEED TO BE A CHEF. YOU HAVE TO BE OKAY WITH THE GOOD AND THE BAD, AND NEVER LET THE BAD BECOME A BOUNDARY FOR YOUR CREATIVITY.”