Chef Orion began cooking professionally for the MGM Mirage Company in Las Vegas, Nevada. There he worked at the Excalibur and Golden Strike Casinos where he learned through various types of kitchens, such as Italian Regale, Prime Rib House, and Camelot Steak House. He then moved to Memphis, TN, where he worked as Chef de Cuisine at Murano's Italian Restaurant in Harrah's Casino.

Orion has had a passion for cooking from the very beginning, second only to his passion for learning. "I'm still training and always will be," he said in a previous interview. “It just doesn't stop. There are always new methods and techniques. Born in Havana, Cuba, Orion said it wasn't easy at all. He also had to learn the language but stayed focused. "I approach food preparation with gratitude and respect for the bounty of the land and seek out the freshest, seasonal, and local foods for the meals I prepare." Cordoves said that his success is due to his passion and respect for the tastes and traditions of international flavors, combined with his desire to experiment and experiment.

The skills he acquired enabled him to make the leap to Corporate Chef for The Bald & The Beard Restaurant Group in Destin, Florida, where he has worked for the past five years. He creates his own recipes and has a strong influence on all the company's menus, combining his traditional roots from his past with new cuisines. In his spare time, Cordoves likes to eat bread and cheese, in addition to writing menus. Every meal that he creates inflects these values, providing not only great taste, but also nourishment for the mind and body