Winter 2023

162 C A R M E L M A G A Z I N E • W I N T E R 2 0 2 3 L uis Osorio is executive chef of Carmel’s beloved Rio Grill, part of Coastal Roots Hospitality, which also includes iconic restau- rants Montrio Bistro in Monterey and Tarpy’s Roadhouse on Highway 68, along with Coastal Roots Events & Catering. For 36 years, Rio Grill has served up Southwestern flavors and California classics, making it a con- sistent pick for both locals and visitors. Osorio has also long delivered fla- vorful fare at many famous local restaurants, incorporating the fla- vors and freshness of Monterey ingredients with influences from his native Oaxaca. With a full bar, patio and restaurant seating, ample parking and a vibrant ambiance, Rio Grill is a great venue for Osorio’s talents in the kitchen. Q: Please explain the highlights from your career as a chef, including working at the Sardine Factory, Lallapalooza and Affina, before coming to Rio Grill. A: While working at the Sardine Factory, it definitely was a challenge to work as a chef for a big local name restaurant. It was my first restau- rant, and it was fine dining. Lallapalooza is a chain restaurant of five. I had the pleasure of helping open Ellie’s, Lalla Grill and Lalla Oceanside. In 2016, I sought out an opportunity with Affina in Carmel and became a business partner. However, due to COVID, I took the opportunity to take time off and spend time with my family and pursue private catering. I then was able to find an executive chef role with Coastal Roots, which is [the parent company of] Rio Grill. I have now been with this company for two and a half years and I have never been happier. Q: What types of flavors and ingredients and cuisine inspire your creations in the kitchen? A: I like to use fresh, local ingredients as often as I can.The goal is to do farm to table whenever possible, and buy from locals.That helps me know that whatever I put out will taste fresh. Q: Who has influenced you most as a chef? Why did you want to be in the food industry? A: I started at the age of 22 years old. I started working as a prep cook at Monterey Plaza. The chef there would ask me from time to time to come up with ideas and create my own dishes. I would create a local fish dish with a mix of California and Oaxacan spices. I then started to realize that I had a major interest in cooking. I wanted to become a chef because I saw that people would like my dishes. I enjoyed seeing happy faces in the restaurant with my combination of food. Q: What do you find most inspiring about this area for sourcing ingredients? A: We have the best quality of fresh ingredients on the peninsu- la. From vegetables to our ocean. Everything we have is literally in our backyard. Q: Please explain your direction with the menu for Rio Grill. A: My vision is Central Coast mixed with European. When I say Central Coast, I mean having everything [sourced] as locally as possible, [like] our Castroville Artichoke. Q: What are some customer favorites at Rio Grill and why do you think people enjoy dining there? A: One favorite menu item would be the smoked chicken, which comes with chili butter, baby artichokes and red skin potatoes. Another popular dish would be our Diver scallops (U-10) which is with a tricolor Fettucine pasta, Meunière sauce, cherry tomatoes and grilled onions, topped with Manchego cheese.To add to this list, our Monterey Bay cala- mari appetizer is a must try when you walk into Rio Grill. Q: How do you keep the menu interesting and what makes you ful- filled as a chef? A: I have a daily special every day. Our guests always look forward to what is being offered and they leave content. I enjoy my career very much. I am here for the people and my staff. I appreciate the feedback Carmel’s Rio Grill Restaurant Continues to Charm Execut ive Chef Lui s Osor io Shares Hi s Diver se Exper ience B Y B R E T T WI L BUR The goal is to do farm to table whenever possible, and buy from locals. That helps me know that whatever I put out will taste fresh.