Chef · Brand events · Recipe development · NYC
Classically trained chef and former brand chef for OSTER and MABE. I create live demos, launch events, recipes and content that get your product tasted, talked about and remembered.
Brands I've cooked for
Kitchens: Astrid & Gastón · Educational Director, ISMM · Maman & Miss Ada, NYC
Services
Brand work comes first, and the same care goes into every room.
For your brand
Launch parties, in-store demos, trade shows and press events built around your product. I design the menu so your product is the star of every plate, then cook it live, in front of your guests, and tell its story while I do. I spent three years doing exactly this as brand chef for OSTER and MABE, and I've since cooked for FreeStyle Snacks and Noodo, and for McCormick and Splenda through agency partners.
What's included
For your content
Recipes that make people want to buy your product, written and tested by a chef who spent seven years developing recipes, writing technique columns and styling shoots for Bienmesabe, Venezuela's award-winning food magazine. Styled, shot-ready and on camera when you need it. Through agency partners, I've developed recipes and run demos for McCormick and Splenda.
What's included
For your home & team
For your home, your team or your clients. Seated dinners from six to thirty guests, and hands-on cooking classes for corporate teams, from arepa workshops to technique classes in any cuisine.
What's included
How it works
01
Who's coming, how many, and what you want them to remember.
02
A few menu directions built around your product, priced so you can choose.
03
My team handles prep, setup and service. You get a room full of people tasting your product and talking about it.
Recent work
Brand events, launches and dinners from the last year.
Launch-night chef for Noodo, the slow-simmered tomato sauce. The menu was built around all three sauces: a live pasta demo with a different shape for each, a Noodo lasagna station, and passed bites including arancini and grilled cheese with tomato soup. My team also set up and ran displays for the evening's eight partner brands.
A chef-led dinner built around FreeStyle green olives, with arepas, slow-cooked meat and a bright olive and tomato salsa.
Live cooking demos for audiences across Venezuela, showing what the appliances could do in a real kitchen.
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I've been cooking, teaching and writing about food for more than twenty years. I grew up in Caracas and trained at CEGA, and I'm proficient in French, Latin American, European and Asian cuisines.
Early on, I figured out that what I love most is getting other people excited about food. That has shaped everything since. For three years I was brand chef for OSTER and MABE, cooking live for audiences across Venezuela. I appeared on national television. For seven years I wrote technique columns for Bienmesabe, the country's award-winning food magazine, which won the Tenedor de Oro while I was on staff. I was Educational Director at ISMM, Venezuela's largest cooking school, and cooked at Astrid & Gastón.
In New York, I've spent the last decade cooking in kitchens including Maman, Miss Ada, Romero Delicatessen, Santa Salsa and White Maize. And for more than ten years I've volunteered with Fundación Bengoa, teaching families to cook safely and well.
Today I work with food and beverage brands, including FreeStyle Snacks and Noodo, that want their product cooked by a real chef, in front of real people. If you're launching something, I'd love to hear about it.
Mi cocina es tu cocina.
Questions
A classically trained chef based in Brooklyn, NY, who creates brand events, live cooking demos and recipes for food and beverage companies. He has worked with OSTER, MABE, FreeStyle Snacks and Noodo, and with McCormick and Splenda through agency partners.
Builds a menu around the product, cooks it live for guests, and explains what makes it different, so people taste it and remember it.
Yes. He develops, tests and styles recipes for brand websites, packaging and social content, in English and Spanish. He spent seven years writing for Bienmesabe, Venezuela's award-winning food magazine.
New York City, Brooklyn and the tri-state area.
Email orlandococinero@gmail.com with the product, the date and the guest count. He replies within a day with ideas and a quote.
Let's talk
Tell me about the product, the event and the crowd. I'll come back within a day with a few ideas.
Based in Brooklyn, NY · Brand events and private dinners across NYC and the tri-state area