Carlos Osorio serves as a recreational cooking instructor at the Institute of Culinary Education, where he makes professional culinary techniques approachable for home cooks. He joined the Institute’s faculty in December 2025. Born and raised in New York, Osorio brings more than 14 years of elite industry experience to the classroom. He pursued his culinary education in Mexico, graduating from the Culinary Institute of Mexico in 2013. While there, he trained extensively in traditional Mexican cuisine, developing a deep appreciation for authentic techniques, flavors, and culinary traditions. Following graduation, Osorio built his career through fine dining and high-volume professional kitchens in both Mexico and the United States. He previously served as executive sous chef and sous chef for Altamarea Group, and as sous chef for Momofuku Noodle Bar Uptown. Osorio also honed his classic technique at Michelin-starred destinations, serving as chef de partie at DANIEL and junior sous chef at Café Boulud. At the Institute, Osorio leverages his background in world-class kitchens to help students build confidence and master new skills. He holds specialized professional certifications in traditional baking, seafood, and pasta. “A great cook isn’t defined by where they’ve worked, but by their dedication to learning, improving, and sharing their knowledge,” Osorio said. “Every class is an opportunity to build confidence, master new techniques, and enjoy the process of cooking.”