{"id":6548,"date":"2026-09-10T23:58:27","date_gmt":"2026-09-10T23:58:27","guid":{"rendered":"https:\/\/www.diningandcooking.com\/chefs\/6548\/"},"modified":"2026-09-10T23:58:27","modified_gmt":"2026-09-10T23:58:27","slug":"chef-eduardo-osorio-named-culinary-director-at-the-village-dallas-2","status":"publish","type":"post","link":"https:\/\/www.diningandcooking.com\/chefs\/6548\/","title":{"rendered":"Chef Eduardo Osorio named culinary director at The Village Dallas"},"content":{"rendered":"<p><img fetchpriority=\"high\" decoding=\"async\" aria-describedby=\"caption-attachment-162610\" class=\"wp-image-162610 size-full\" src=\"https:\/\/www.diningandcooking.com\/chefs\/wp-content\/uploads\/2026\/09\/1789084707_695_unnamed.jpg\" alt=\"\" width=\"1200\" height=\"1600\"  \/><\/p>\n<p id=\"caption-attachment-162610\" class=\"wp-caption-text\">Photo courtesy of The Village.<\/p>\n<p id=\"caption-attachment-127931\" class=\"wp-caption-text\">The Village Dallas recently announced the appointment of Chef Eduardo Osorio as its new culinary director. In the role, Osorio will oversee the culinary operations and direction of Meridian, Over Under, Village Beach Club, Anise, and Buzz &amp; Bustle.<\/p>\n<p>Born in Los Angeles, Osorio\u2019s California coastal influences have shaped his culinary career. He began his career in Marina del Rey and Santa Monica, where he developed an appreciation for seasonal ingredients, sustainable seafood and the vibrant flavors of California\u2019s coastline.<\/p>\n<p>As culinary director, Osorio will oversee future food and beverage initiatives throughout The Village, guide menu development, maintain quality and consistency, mentor culinary talent and support the culinary concepts across the property.<\/p>\n<p>\u201cI\u2019m excited to work alongside the talented teams at each culinary concept and continue raising the bar across the property,\u201d Osorio said in a recent press release. \u201cMy goal is to create thoughtful, memorable experiences that feel true to each destination while strengthening the sense of connection and hospitality that defines The Village.\u201d<\/p>\n<p>While his culinary career began in California, Osorio\u2019s experience spans several cities and countries. He has worked in New York, Chicago, Saudi Arabia and Las Vegas before arriving in Dallas.<\/p>\n<p>Brandy Spence, vice president of food and beverage for The Village, said Osorio brings a combination of creativity and leadership to the position.<\/p>\n<p>\u201cChef Eduardo has demonstrated an exceptional ability to pair culinary creativity with genuine hospitality and strong leadership,\u201d Spence said. \u201cHe understands that each of our concepts serves a different purpose while contributing to the larger experience of The Village.\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Photo courtesy of The Village. The Village Dallas recently announced the appointment of Chef Eduardo Osorio as its new culinary director. In the role, Osorio will oversee the culinary operations and direction of Meridian, Over Under, Village Beach Club, Anise, and Buzz &amp; Bustle. Born in Los Angeles, Osorio\u2019s California coastal influences have shaped his<\/p>\n","protected":false},"author":2,"featured_media":6549,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[6875,6876,6877,5,6878,6879,6880,6881,6882,6883,6884,6885],"class_list":["post-6548","post","type-post","status-publish","format-standard","has-post-thumbnail","category-chefs","tag-anise","tag-brandy-spence","tag-buzz-bustle","tag-chef","tag-chef-eduardo-osorio","tag-east-dallas","tag-lake-highlands","tag-meridian","tag-over-under","tag-the-village","tag-the-village-dallas","tag-village-beach-club"],"share_on_mastodon":{"url":"https:\/\/vive.im\/@dnc\/117249461691350156","error":""},"_links":{"self":[{"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/posts\/6548","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/comments?post=6548"}],"version-history":[{"count":0,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/posts\/6548\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/media\/6549"}],"wp:attachment":[{"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/media?parent=6548"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/categories?post=6548"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/tags?post=6548"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}