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 noteworthy rum program 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.
Billy Ray Deans
Native North Carolinian Billy Ray Deans has been a prominent figure in the hospitality industry for over thirty years in Orlando. Billy Ray began his career as a dancing server at the Walt Disney Dolphin Resort in 1990. After working at the resort for five years, he was chosen to be on the opening team at Planet Hollywood, where he became a traveling trainer, opening new restaurants all over the world. Billy Ray moved on to several leadership roles as a trainer in HR at Universal CityWalk and as an opening manager at the Gaylord Palms Resort. After a five-year journey as AGM of Sunset Sam’s Fish Camp, Billy Ray joined the downtown Orlando culinary community as the General Manager at Kres Chophouse. His 16-year success as GM at Kres Chophouse is defined by his graceful leadership and hospitable spirit, continually welcoming guests to the dining room by name. Billy Ray joined The Osprey's leadership team in 2020 as General Manager.
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 form 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.