In 1993, I moved from Ecuador to New York to pursue cooking professionally. My career subsequently took me through kitchens in New York, Florida, Dubai and Ecuador, building experience across several culinary traditions.

The Four Seasons Restaurant was part of that journey, as was my work as a culinary director with the Fireman Hospitality Group. Restaurant operations taught me to think about the whole dining experience, including the service surrounding the food.

Through Private Chef Rivera & Events Management, I now bring that background into private homes and events. My menus can draw on Mexican, Italian, Japanese and Spanish cooking, with the final selection shaped around the people gathering at the table.