Modern coastal cuisine in the heart of Baldwin Park...
Founded by Orlando restaurateurs Jason & Sue Chin of Good Salt Restaurant Group, The Osprey proudly opened its doors in the heart of Baldwin Park in March of 2015. The Chins are familiar faces of the local Orlando scene, as they also own and operate Baldwin Park favorite Seito Sushi, and the North Quarter District's Reyes Mezcaleria. At The Osprey, the couple brings their adventurous spirit and passion for their craft back home once again in a stunning take on modern seafood cuisine.
The Osprey promises a modern coastal cuisine menu designed to highlight the bounty of Florida's sustainable seafood. The bar boasts a sophisticated beverage program and extensive wine list to complement the menu, evoking a sense of nostalgia and adventure with its classic cocktail interpretations. And the Oyster Bar, not to be missed, offers the best of Florida's local shellfish at an intimate Chef's Counter.
Born and raised in Montclair, NJ, Jessi Lalomia has been in the restaurant business for over a decade. After receiving a degree in English Literature from Davidson College, NC, she moved to NYC and worked for Chef Danny Bowien at Mission Chinese Food, among others. Her love for travel brought her to summers spent working at remote lodges in Alaska and from there to Orlando, FL, where she began working at Luma on Park and quickly stepped into the role of AGM. Overseeing the extensive wine program at Luma fostered Jessi’s passion for wine and beverage, and she pursued WSET certification studying with Master of Wine Jean Reilly. “I love wines with personality and a sense of place… there is always a perfect moment–and a perfect dish–for every truly excellent bottle of wine.” Jessi joined The Osprey as General Manager in August 2021. “It’s exciting to be a part of an incredible team and a restaurant group that truly cares about its employees and guests and highlights all the best Florida has to offer in a sustainable and thoughtful way. I look forward to getting to know the wonderful community of people here in Baldwin Park!"
Executive Chef Michael Cooper began his culinary journey at 14 years old, working for a small Jewish deli, and he has worked in restaurants since. Chef Cooper attended the University of Florida in Gainesville with a focus in applied mathematics, before re-committing to the culinary world and opening several neighborhood restaurants in Orlando. In 2012 he joined the Luma on Park team as Garde Manger and worked his way through the stations of the kitchen to Chef de Cuisine in 2016. His distinguished culinary style has had a memorable impact on the culinary growth of Orlando; Chef Cooper’s experience in Michelin-starred restaurants of New York, Chicago and Washington DC are evident in every dish he prepares. “I’m a firm believer in that simple, strong technique with clean flavors trumps fancy ingredients and preparation every time,” he says of his own culinary style. “I’ve always loved cooking and enjoy working with local farmers and fisherman to bring the highest quality ingredients to our guests.” Cooper joined The Osprey team in 2020 as Executive Chef.
Janet moved to Orlando from South Florida and instantly fell in love with the food and wine industry. She found that she had a natural aptitude for wine at The Parkview. In conjunction with her work with Rioja Wine USA, Janet developed her knowledge and appreciation of old world wines while at Txokos Basque Kitchen. In 2016, she joined the Seito Sushi Baldwin Park team as a server and bartender. In 2017 she moved to The Osprey to curate the wine list and cocktail program. Offering wines that are inviting and familiar with history and purpose, Janet works closely with the ever changing menu to create memorable dining experiences through perfect pairings.
Born and raised in South Maryland, Ryan moved to Sarasota for the sunny weather in 2016, where he began his career in culinary arts. He worked as a line cook and sous chef before migrating to Orlando, where he joined the Luma on Park team and, most recently, was the pastry chef at 1921 Mount Dora. His interest in pastry began as he explored culinary techniques outside of savory cooking. “To me, pastry is fun, and whimsical, allowing me to try new techniques and expand my palate.” His pastry style is simple and comforting, highlighting familiar and approachable flavors with an elevated finish. When not baking, you can find Ryan enjoying his signature banana bread, which is on The Osprey’s brunch menu since it also happens to be his favorite dessert.