Jorlian RiveraS3 Restaurant
As executive chef of S3, Jorlian Rivera is responsible for all back-of-house oversight, from daily food preparation and quality control, to operations and efficiency, maximizing inventory and budget, menu concepts/creation, sourcing local ingredients, and more for the Fort Lauderdale beach culinary hotspot, where she previously worked as sous chef for more than three years.
Rivera’s passion for the culinary arts field began at an early age, the inspiration of which she derived from frequent travels around the country with her parents. She found herself intrigued most by the vast variety of different foods and flavors each city and destination had to offer, wanting to relish in the tastes and encapsulate them to make at home.
While pursuing a degree in hospitality at the Art Institute of Fort Lauderdale, Rivera landed the position of saucier for Café Maxx in Pompano Beach, where she had the opportunity to work with locally-renowned Chef Oliver Saucy. It was in this role that she truly honed her culinary creativity and skillset for experiential cooking, curating sauces and sourcing local ingredients. Rivera’s other past posts in the culinary field include working as sous chef for Ruth’s Chris Steak House in Chicago, and as kitchen supervisor for the opening team of Cheesecake Factory in Naples, Fla. More recently, she served as executive sous chef at Max’s Harvest in Delray Beach before joining S3 in her previous position as sous chef.
Rivera holds an Associate of Arts and Sciences in Hospitality Administration/Management and Restaurant Management from the Art Institute of Fort Lauderdale. When she isn’t on the job, she enjoys spending time at home with her fiancé and their two dogs, or outside gardening herbs and vegetables. She was born and raised in Orlando, and currently resides in Pompano Beach.