Gonzalo Rivera New Exec Chef at Tides South Beach

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. June 10, 2009

JUNE 9, 2009 - Nicholas Clayton, President of Kor Hotel Management, a global presence in luxury hospitality, is pleased to announce the recent appointment of Gonzalo Rivera Jr. as Executive Chef of The Tides South Beach (www.thetidessouthbeach.com). Rivera will be responsible for all culinary operations at the stylish hotel, including menu creation at the recently re-designed La Marea and Coral Bar, as well as private dining, events, and al fresco dining on the Terrace. The appointment marks the first east coast position for Rivera, who spent over five years at various restaurants with the acclaimed Mina Group.

"South Beach is a demanding address with no shortage of dining 'hotspots' and we're looking forward to Gonzalo's proven innovation in the kitchen," said Clayton in making the announcement. "His talent will keep The Tides South Beach and its signature restaurant La Marea at the top of its game."

Rivera has grand plans for La Marea and describes his culinary concept as "Coastal Comfort." His new menu celebrates the diversity in America with refreshingly eclectic dishes that also portray a global sensibility. Simply said, his food is distinctive in flavor, prepared simply and elegantly. As a palate teaser, diners can opt for the Crab Cakes with basil aioli and sundried tomato relish and Beef Kibbeh with Greek yoghurt and Naan bread. Signature appetizers include Amberjack Tuna Ceviche with red Fresno chili, compressed watermelon, and cilantro and Lobster Corn Dogs with mustard cr`eme fraiche.

Seafood lovers should not overlook his Buttered Poached Lobster with fresh corn tamales, coconut and chile broth and Yellow Tail Snapper with jasmine rice, edamame, snap peas and lime vinaigrette. Other main course standouts include the Ciopinno with Israeli couscous, mussels, stone crab, baby scallops, and black grouper. For dessert, La Marea's fans will have more than one reason to return once they savor Rivera's Bu~nuelos served with caramelized mango, tamarind coulis, and flan ice cream.

Rivera's new menu is the perfect match for the seaside elegance of La Marea, designed by Kelly Wearstler. Overlooking the Atlantic Ocean, the space is filled with rich organic textures and invites guests with warm hues, perfect for enjoying Rivera's own unique twist on comfort food. With details like faux tortoise shells and Italian sculpture juxtaposed by a soothing color palette, La Marea is surprising yet delightful. In contrast to the ubiquitous minimalism of Miami, the carefully selected menu and design add a chic complexity to the South Beach scene.

Rivera joins The Tides South Beach from one of Mexico's renowned dining experiences: Nemi Restaurant in Mexico City, the Mina Group's first international presence, which he opened as Executive Chef in November 2006. Nemi earned high praise for Rivera's inventive take on seafood and was named one of the country's Top 23 Best Restaurants by Travel + Leisure.

Rivera earned a Bachelor of Science in Gastronomy from the California Culinary Academy in San Francisco in 2003. He got his start there as Chef de Partie at Aqua and Pisces Restaurant. In 2004, he joined Mina Group at Michael Mina Restaurant; he rose from a humble line cook to Sous Chef in just two years. Rivera also has experience in training staff at various Mina Group outposts across the U.S., including Stonehill Tavern in Monarch Beach, California; Strip Steak at Mandalay Bay Casino & Hotel in Las Vegas; and Michael Mina Las Vegas at Bellagio Casino & Hotel. Despite his palate and technique having been refined by Chef Mina, Rivera remains humble to his roots of home style comfort food.

Born and raised in California, Rivera's love for food began at the tender age of 10 while he assisted his "abuela" or grandmother and learned to cook traditional Mexican dishes such as tamales, carnitas and braised baby goat. "My family had emigrated from Mexico and with all their cultural influences, it was very exciting to learn about flavors and food," points out Gonzalo. His love was further fueled during high school by watching "Great Chefs of the World" on the Discovery Channel. Studying these European techniques on television combined with his family's use of local ingredients provided the backbone for Rivera's embrace of local farmers and purveyors.

Now married with two children, he is fluent in Spanish as well as English, and enjoys collecting vintage kitchen appliances and utensils. In his time off, Rivera spends it with his wife and children keeping old family traditions alive. Asked what his family says of his accomplishments and he broadly smiles, "What are you going to cook for us today?"....Perhaps the best award he may be bestowed with yet.