Luis Osorio

Executive Chef, Rio Grill
Monterey, California -

Luis Osorio began his culinary career in 1992 working for a local restaurant on the wharf in Monterey. Quickly finding his passion by 1998 he was running the kitchen at one of Monterey’s iconic restaurants, the Sardine Factory followed by tenure at Pebble Beach Country Club where he refined his kitchen leadership.  In 2000 he moved to the Odine Hospitality Group as Executive Chef. , With Odine, over the next 16 years, he was Executive Chef for Lallapalooza, and led opening the kitchens for their growth into  Ellie’s, Lalla Grill, & Lalla Oceanside.

In 2016, Chef Luis sought out an opportunity with Affina in Carmel to reinvent the restaurant and apply his talents to a new concept. He was eager for the challenge and was able to put his mark on the restaurant. In February 2021, five years later, following the impacts of COVID-19, Luis decided to take time off to spend time with his family and pursue private caterings while still volunteering at Shoreline Church.

He is excited to take on the role of Executive Chef at Rio Grill, a part of the Coastal Roots Hospitality family. Chef Luis feels his culinary passions integrate well with the success of Chef Eduardo Coronel and looks forward to growing on the legacy of Rio Grill.  His culinary philosophy has always been to cook simple homemade food, while sourcing local produce and fresh ingredients combined with spices from his hometown of Oaxaca, MX.