top of page

The Osprey proudly opened its doors in the heart of Baldwin Park in March of 2015 as the second unique concept of Good Salt Restaurant Group.


At The Osprey, indulge in Chef/Partner Michael Cooper’s extensive menu of oysters and decadent seafood towers, locally and sustainably sourced line caught fish, prime steaks grilled over Florida oak and handmade pastas. Get comfortable in the stylish dining room for a celebratory dinner or grab a seat at the stately central bar for a casual weekday happy hour.  

Our Team


Jessi Lalomia
General Manager

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!"


Michael Cooper

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 and, in 2024, accepted the role of Chef/Partner.

bottom of page