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Sergio Rivera


The eldest of three brothers, Sergio was born and bred in Caguas Puerto Rico.  Growing up with both his parents working, Sergio regularly cooked dinner for his younger siblings.  After considering a career in agriculture and spending some time studying, Sergio decided that this was not the path intended for him and started working in local restaurant where he realised his passion. 

After studying Culinary Arts at a vocational college, Sergio’s talent was recognised and he was offered an internship that bought him to Miami.  Following this initial induction into a large kitchen Sergio was offered a role at Nobu where he stayed for a total of 5years, firstly in Miami Beach followed by their location in The Bahamas after being promoted. 

An opportunity to work on a new project and restaurant opening tempted Sergio back to Florida where he took on the role of Sous Chef opening Makoto Bal Harbour, where he worked  for 2 years. 

In 2013 Sergio returned to Nobu, this time to their Eden Roc resort where he spent 4 years working throughout their restaurant and dining outlets in various roles progressing from Sous Chef to heading up their kitchens as Chef de Cuisine.

In 2017, Sergio joined the Etaru family as Executive Chef; heading up the kitchen and opening team, and working closely with Group Executive Chef Hamish Brown.