Executive Chef Paolo Osorio aims to grow diners’ palates at Corazón by Baires.
How did you first become interested in cooking?
My mom. She taught me a lot. Because she used to work, it was a basic necessity. I was the middle child. I was the only one interested in cooking because I was always eating. She saw some skills and asked me to help her in the kitchen. I thought, ‘hey, this is a great opportunity to be in the kitchen with food.
What were some of the things you cooked?
Basically, a little bit of everything. I’m from Colombia, so a lot of rice, but I also used to do a lot of pasta because it was easier.
Do you remember the first thing you made that you were particularly proud of?
I used to make a pasta dish with chicken and tomato sauce, but one day I found a bottle of wine and put some of it on the pasta because I saw that on a TV show. For us (siblings), that was the most gourmet thing we ever tried in our lives.
When did you realize cooking was something you could make a career out of?
When I came to the United States 22 years ago, I realized I could make a living out of my passion and went to Le Cordon Blue.
What were the most important things you learned while there?
That you don’t need a diploma or a title to be a great cook or great chef.
Executive Chef Paolo Osorio aims to grow diners’ palates at Corazón by Baires.
How does your heritage inform your cooking?
There are a lot of different regions in Colombia, from the coast to the mountains to the cities. They teach you a lot of things, and about a lot of different ingredients.
Tell me about the Corazón by Baires concept.
This is our main corporate name. But they allow me to create whatever I want in the kitchen. I’m pretty picky when I go out and have dinner with my wife, so to me, it’s all about pleasing the customers. I’ve been adding more flavors of Latin American cuisine, especially the Andes region, which we want to showcase. I’m trying to grow their palates and open their minds. I think you grow your personality with food.
Do you cook at home?
Yes, my wife is happy because I always cook at home. I cook a lot, because I love it. As a corporate chef, I’m involved with a lot of administrative things. Cooking is my escape. My passion is Peruvian food and barbecueing.
What’s one thing you can’t be without in the kitchen?
Spices, garlic. It’s impossible to cook without garlic being from Latin America.
Small Bites
Coffee or tea? Coffee.
I’m a coffee addict!Cake or pie? Cake
Sweet or savory brunch? Savory
Appetizer or dessert? Appetizer
Beer, wine or cocktail? Beer
Food hall or food truck? Food truck, all the time.
Steak or Seafood? Seafood
Energetic or low-key vibe? Energetic
Favorite Guilty Indulgence? Coca-Cola
Corazón by Baires
8126 International Dr. Orlando, FL
407-573-6166 | corazonbybaires.com | @corazonbybaires