Meet The Chef: Eric Rivera
Olympia, Washington, native Eric Rivera started his career in business. But cooking was always his passion, and he wasn’t afraid to hustle to get where he is today: breaking new ground as Executive Chef at Seattle’s Bookstore Bar & Café.
Eric, a graduate of the culinary school at the Art Institute of Seattle, traces cooking back to when he was a small child. Growing up in a Puerto Rican family that celebrated food, Eric often cooked with his grandfather. Despite his early connection with the kitchen, Eric pursued jobs in mortgage and insurance. But eventually he found himself drawn back to food.
Starting in the kitchen at Seastar in Seattle, Eric moved on to Blueacre Seafood, where he eventually became sous chef while still in school. When the opportunities at Alinea and Huxley Wallace Collective presented themselves, Eric seized them.
Now, in his new job at Bookstore Bar & Cafe, Eric plays to his guests’ sense of discovery. “It’s an exploration of the whole flavor spectrum, where you can go from sweet to savory to sour in one bite,” he says. “We have all these great local ingredients at our disposal, and we’ll be highlighting flavors of the Pacific Northwest – but in a way that will feel fresh and new to locals and visitors alike.”
When he's not cooking, Eric enjoys video games and playing with his dog.
Catch of the Day
The perfect accompaniment to the routinely moody Pacific Northwest skies here in Seattle is Chef Eric's take on black cod with mushrooms, leeks and lentils.
Surprise and Delight
Check out Julia Wayne's recent feature on Bookstore Bar & Cafe in Sip Northwest, where she deconstructs Chef Eric's transformation of the entire menu and gushes about her favorite dishes.
Enhance Your Stay
Staying at the Kimpton Alexis Hotel? Be sure to make a reservation for one of Chef Eric's decadent dinners or partake in an afternoon delight. There is a two-day lead t ime required and the drink pairing is optional.