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«For 16 years, I’ve been redefining Floribbean cuisine, taking restaurants to new levels, creating unforgettable guest experiences through curated menus, and inspiring aspiring chefs to aim higher and achieve more».

Jorlian Rivera

Executive Chef

My culinary journey commenced at a young age of 3, thanks to the delightful Julia Child gracing our television screens. Guided by my adventurous father, we embarked on epicurean escapades across the United States, and savoring diverse cuisines far from our Puerto Rican roots. While most kids were busy eating chicken nuggets and pb&j sandwhiches, my palate evolved early, driven by a curiosity that grew with every culinary adventure.

These experiences not only shaped the chef I am today but defined the passionate culinary artisan I’ve become. It’s a lifestyle in constant evolution, where each experience is a brushstroke on the canvas of my culinary artistry. As a chef, I believe in the roles of both mentor and eternal student, pushing the boundaries of creativity and gracefully navigating the intersection of nature and technology.

My love for the culinary arts ignited during my youthful travels, a desire to capture the flavors of every city and destination we explored, seeking to recreate those exquisite tastes at home. If you find yourself enticed by the magic of these flavors, I invite you to embark on a delicious journey with me, where taste knows no boundaries

Jorlian Rivera

Work Experience

I bring a wealth of culinary expertise to the table, spanning diverse settings ranging from corporate-style restaurants to intimate fine dining establishments, blending the best of both worlds. With 18 years of experience, I’ve spearheaded the opening of nine establishments, six as the head chef and the remainder in a supportive capacity.

My culinary journey has been punctuated by notable achievements, including winning the prestigious 2018 Grid Iron Grill Off Judges Choice award, gracing the cover of Lifestyle Magazine in January 2019, and hosting an exclusive dinner at the South Beach Wine and Food Festival alongside Iron Chef Marc Forgione. Additionally, I’ve been featured on the esteemed blog «Center of the Plate,» where I shared insights on the role of women in the kitchen.

At the Fort Lauderdale Beach culinary hotspot, I take on the role of overseeing all back-of-house operations, ensuring meticulous attention to daily food preparation, rigorous quality control, operational efficiency, budget optimization, inventive menu creation, and the sourcing of locally-sourced ingredients

By Chef Jorlian

The Visual Concept

This is where you can indulge visually a few dishes that have become favorites with my guests. While visually speaking they look amazing the flavor of a fully balanced meal is something that many try but few achieve. Here are a few dishes that will elevate your everyday expectations.

Edamame

Edamame is tossed in Toragashi to embody a toasty, sweet and spicy experience. Topped with sesame seeds to create texture

Octopus

Grilled Spanish Octopus with gigande beans & salsa verde.

Wagyu Zabuton

Fondant Potatoes, Bresaola Pea & Leek Cream & Asparagus.

Mac & Cheese

smoked gouda, and Crispy Prosciutto, spinach and toasted pasta.

Calamari Sunset

Fresh Calamari with Buttermilk Orange Cream, Angry Tarragon Garlic, Watercress, Grilled Ciabatta & Fresno Peppers.

Seared Tuna Benedict

Miso Butter, avocado, english muffin & gouchujang hollandaise.

Filet

Filet served with fried yukon potatoes, brussels, bacon, caramelized onion and cabernet demi.

Chicken Lollipops 

Crispy Chicken lollipops on
smokey cauliflower purée

Sushi

Selection of sashimi and nigiri

Sea and Land

Braised Short Rib Tomahawk & Scallops.

Salmon

Pan roasted salmon, coconut quinoa pilaf, passion fruit coulis topped with escabeche salad

Arroz con Pollo

Island Rice / Chili Lime Aioli / Tostones / “Caldo Jus” / Chicharron.

Filet and Eggs

Filet and eggs dried tomatoes, pomme de terre, Parmesan asiago fondue

Pumpkin spice
with mascarpone
cream doughnuts

Strawberry and
stracciatella creamy
 doughnuts

Testimonials

What People are Saying

She truly is an asset

Jorlian’s raw talent coupled with her ambition was indispensable spanning several years and several projects. Not only did she push the envelope but was a fantastic mentor to her staff allowing all under her to grow as well. She truly is an asset and makes any goal more achievable.

Chris Miracolo
Corporate Chef
Former  Boss for 12 years

One of the best meals I have ever had!

We did a fun romantic Valentine dinner for two at our new place. We asked Chef Jorlian to create fun Menu that was Gluten free, grain free as well. She knocked it out of the park, from a perfectly done yellowtail snapper, to a beautiful wagyu, my favorite appetizer remade so I can enjoy it gluten free which is the goat cheese croquettes with guava jelly. One of the best meals I have ever had!

Desiree M.
Private Client

 “She is a leader, a teacher and a mentor to me and too many others ”

Orin Tapin
Restaurateur

«She shows passion, ambition, drive, and extensive culinary knowledge»

«Chef Jorlian brings out the professional, fun, and creative sides that helped me think like a chef and for myself. She shows passion, ambition, drive, and extensive culinary knowledge that inspires me to level up my own culinary life. Her upbeat, positive attitude and willing nature to teach and develop others also shows the lifelong dedication to her team and the ever evolving culinary craft.»

Bernadette
Executive Chef

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Thanks for being here

Follow me on my social networks to have updates and accompany me on this life mission, which inspires me to transform lives through my cooking techniques and to leave unforgettable memories and experiences in the thousands of diners who have passed through our services.

Follow Me! @chef.jorlian

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