February 20-24, 2019 Miami Beach
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Rivadero Horacio 400x400 - Veronica Manolizi, Horacio Rivadero &

Horacio Rivadero & Veronica Manolizi

HORACIO RIVADERO
EXECUTIVE CHEF

Born in Argentina, Executive Chef Horacio Rivadero’s passion for the culinary world began at an early age. His introduction to cooking was by his mother who inspired him to create dishes from scratch and encouraged him to pursue a culinary career. By age 12, he was making sauces in the morning and washing dishes at night in a local restaurant. All the while, he had his eye on a move to the United States in search of greater professional opportunities.

After arriving in the United States in 2001, he... READ MORE

HORACIO RIVADERO
EXECUTIVE CHEF

Born in Argentina, Executive Chef Horacio Rivadero’s passion for the culinary world began at an early age. His introduction to cooking was by his mother who inspired him to create dishes from scratch and encouraged him to pursue a culinary career. By age 12, he was making sauces in the morning and washing dishes at night in a local restaurant. All the while, he had his eye on a move to the United States in search of greater professional opportunities.

After arriving in the United States in 2001, he landed his first position at the wildly popular Miami seafood restaurant, Big Fish. He began by working as a dishwasher and swiftly worked his way all the way up to the Executive Chef role, a position he held for two years. Along the way, he developed a close relationship with the James Beard award-winning chef, Douglas Rodriguez, better known as the “Godfather of Nuevo Latino Cuisine.” Chef Rodriguez became Rivadero’s mentor, and in 2004, handpicked Rivadero to open the highly acclaimed and Zagat-rated OLA Restaurant on Miami Beach. In 2012, Rivadero received one of the premier culinary recognitions by Food and Wine magazine as “Best New Chef: Gulf Region.” Shortly after, he became Executive Chef and Managing Partner at Pan-Asian eatery The District, where he received coveted recognition as a James Beard Award semifinalist for “Best Chef South, 2014.”

While extensive Pan Latin influences are apparent in his cuisine, Rivadero prefers to describe his style of cooking as “freestyle.” He explains, “We are living in a time where we are connected across the globe, why not allow our food to be influenced by our surroundings.”

Seeking a new challenge in 2015, Rivadero joined the opening team of Plant Miami (formerly Plant Food + Wine) located on The Sacred Space, a wellness campus in the heart of Wynwood. With his wife, Pastry Chef Veronica Manolizi, by his side, the talented duo have risen to acclaim for the creative and modern techniques applied to plant-based food. Sourcing produce, micro greens and edible flowers that gild many of the artistic plates at Plant Miami from their sister property, Paradise Farms, located in Homestead, Rivadero continues to be an avid supporter of local, vibrant, organic cuisine.

When he’s not in the kitchen, you can find Rivadero at the beach with his wife and their four children. @chefrivadero

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