Private Chef Marcus Osorio

I have 7 years of working in fine dining restaurants, the last 5 of those years in michelin starred kitchens. I worked my way from pantry cook to sous chef/management, honing my skills and finese along the way. I am now excited to share my ability and passion for food with my clients.

I have my own small business making fresh stone ground corn masa which I incorporate into many Latin dishes, tortillas/tamales/tacos... Most latin restaurants/chefs simply use dried maseca

Although it requires more work, I prefer fresh nixtimalization due to the incredibly superior flavor and texture as well as nutrients from freshly nixtamalized corn.

Many of my clients tell me that my tamales are the best they've ever had.

For me, cooking is...

A part of who I am. I love that I am able to do what I love and do my best to bring incredible food experiences to my clients.

I learned to cook at...

I grew up with my Abuela in the kitchen, frying plantains and stiring cauldrons of stewing black beans. Recently, I've worked in michelin restaurants.