i. Biography
Coming Up
Dining-room management in Chelsea hospitality depends on pace, reading the room, and keeping service coherent under pressure. At Lloyds in Chelsea, London, Andrea Riva worked as manager, a role built around the daily mechanics of the floor: guest rhythm, table attention, staff timing, and the discipline required for service to appear settled while it is being actively managed. Ownership and partnership require the same service literacy, with added responsibility for standards, continuity, and the character of the venue. The move to partner at Pier 31 placed Andrea Riva in that wider register, beyond managing the shift and into shaping how a place holds together over time. The progression from Lloyds in Chelsea, London, to Pier 31 kept the work close to both sides of hospitality: the floor in service and the business behind it.
Where They Are Now
Restaurant ownership draws on accumulated service judgment: how a room should feel, how a team should move, and how small operational choices become the guest’s experience. As owner of Riva, Andrea Riva brings forward the managerial precision developed at Lloyds in Chelsea, London, and the broader venue perspective gained as partner at Pier 31. A career built through restaurant rooms gives ownership a practical base. The line from managing Lloyds in Chelsea, London, to partnership at Pier 31, and now ownership of Riva, is a steady movement through the working layers of hospitality: floor control, shared leadership, and full responsibility for the house.
Profile updated July 2026
FAQ
Asked of Andrea
Where did Andrea Riva work before?
Earlier in their career, Andrea Riva worked at Lloyds and Pier 31.
What is Andrea Riva known for?
French cooking.
