New York, NY


While working at a sushi bar in Venezuela, Rivera found his calling and moved to Peru to study cooking. Rivera enrolled in culinary school at Xavier Prado de San Isidro, where he got invited by a Peruvian gastronomic magazine to spend a week with the Incas, studying their culture and culinary traditions. After school, he worked at numerous restaurants like Tommy Bahama’s first restaurant, New York Palace Hotel, and Bagatelle, before opening the wildly-popular Mission Ceviche.