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Chef Andrew Rivas
Chef Andrew Rivas’s culinary journey began in his Cuban household, where he grew up enjoying traditional dishes like ropa vieja, picadillo, and boliche. Family gatherings at his Tía María’s home not only deepened his love for Cuban cuisine but also opened his eyes to the diverse world of food beyond his roots.
At 13, during a memorable dinner with Tía María and Uncle Alberto, they playfully declared, “You’re going to be a chef!” Andrew wasn’t convinced at the time, but fate had other plans. When he started working as a dishwasher to earn his first paycheck, he found himself captivated by the artistry of the kitchen. It wasn’t long before his curiosity and passion propelled him to a line cook position, setting the stage for a thriving culinary career.
Andrew took the next big step by enrolling in the prestigious International Culinary Center (formerly the French Culinary Institute) in New York. There, he honed his skills and deepened his passion for the craft. During his studies, he completed an externship at Park Avenue Seasonal in Madison Square Park, working under Chef Zene Flinn. This experience introduced him to the art of creating exceptional seasonal menus and helped shape his approach to flavor and technique.
As a young chef, Andrew’s fascination with fine dining led him to Session Bistro in Maywood, NJ, where he worked under one of his most influential mentors, Chef Christopher Holland. There, he mastered the nuances of Southeast Asian flavors and techniques, further expanding his culinary repertoire. Over the years, he refined his skills in top-tier restaurants across New Jersey and New York, continually evolving his style and perspective.
Today, Chef Andrew Rivas focuses on sourcing high-quality ingredients to craft beautiful, flavorful dishes inspired by his Cuban heritage, global influences, and professional experiences. His cooking reflects a passion for storytelling through food, blending tradition and innovation to create memorable dining experiences.
Chef Betty Rivas
Meet Betty, a culinary dynamo with over 17 years of experience in the vibrant and diverse NYC restaurant scene. Betty has honed her craft across a spectrum of dining experiences, from the precision of Michelin-starred kitchens to the lively atmosphere of fast-casual eateries.
Her journey has been marked by a passion for Southeast Asian cuisine, where she has spent considerable time mastering its rich and complex flavors.
Betty's culinary philosophy is a celebration of her heritage, blending her Latina and Caribbean roots with the bold, fiery elements of Southeast Asian cuisine. She dreams of creating a unique fusion that brings together the best of both worlds, offering dishes that are as soulful as they are exciting.
As an alum of C-CAP (Careers through Culinary Arts Program), Betty's foundation in the culinary arts is solid, and her creativity knows no bounds. She's on a mission to craft a cuisine that tells a story, delights the senses, and brings people together through the universal language of food.
