Juan Rivera

The Climb

Formal training at La Academie de cuisine (2013) and The Art Institute of Washington (2013) gave Juan Rivera a base to move through progressively larger kitchens. In Washington, D.C. and beyond, the work first ran through Corporate Chef at Ping Pong Dim Sum in Washington, D.C. and Sous Chef at Central Michel Richard in Washington, D.C. (2011–2013), where speed, precision, and consistency had to hold at once. Those early roles point to a cook learning how to stay exact in service while building a personal way of working. The next steps widened the scope of the job. As Executive Sous Chef at Farmers Restaurant Group (2013–2015), then Corporate Chef Trainer at Richard Sandoval Hospitality (2015–2017), Rivera moved from line responsibility into instruction and standards. That progression continued with Executive Chef at Barcelona Wine Bar (2017–2018), then Senior Executive Chef at Barcelona Wine Bar (2018–2019), followed by Corporate Chef at Southern Proper Hospitality Group (2019–2020) and Corporate Chef at FIG & OLIVE (2021–2022). Since 2022, he has served as Director of Culinary of Boca Restaurant Group. The through line is plain: operational control built from kitchen time, menu work, and the ability to lead without losing consistency.

Today

Rivera’s current work spans Spanish, French, Mexican, Asian and American menus, a range that depends on reading different traditions without flattening them. In practice, the menu becomes a tool for translation: technique, memory, and hospitality arranged so the kitchen can speak clearly to the guest. His own description of the work keeps that focus on context and audience: “Understanding the culture behind a cuisine and sharing that with guests is what inspires my dishes.”

Signature

Juan Rivera is a chef focused on creating Spanish.

In Their Words “Understanding the culture behind a cuisine and sharing that with guests is what inspires my dishes.”

Recognition

Rivera’s recognition sits in the responsibilities he has been handed: kitchen leadership, menu development, and the management that comes with both. The titles mark repeated trust, but the craft value is in the pattern behind them—someone who can keep service steady, direct teams, and turn ideas into workable systems. Rivera puts the teaching side of that plainly: “I’m all about teaching what I know and not keeping any secrets; what helped me to grow in my profession was having mentors that were open with me.” That approach describes the larger shape of his career as much as any role does.