Today we’d like to introduce you to Jean Drew Rivas.
Hi Jean Drew, we’re thrilled to have a chance to learn your story today. So, before we get into specifics, maybe you can briefly walk us through how you got to where you are today?
Growing up in Caracas, Venezuela I spent much of my childhood cooking with my father at his restaurant. At a young age, I was inspired by all of the Chef’s working in my father’s restaurant. It was then I knew I wanted to go to culinary school and become a Chef myself.
To me, food is more than just a necessity. I am constantly complexed and inspired by flavors and their ability to go together to create an experience in one’s mouth. I moved to Miami almost ten years ago and I started my career in many restaurants as a leader always because of my ability to lead a team and my knowledge about food. I started at Le Chick in October 2021 and quickly rose to be one of the Executive Chef’s here. Le Chick is a growing restaurant and I am excited and inspired to be leading in our expansion over the next few years to come.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
Before the pandemic being a Chef was an amazing career. Now after the pandemic, there are less new inspired chef’s coming to the kitchen. It has been very hard to find passionate line cooks. Now when I look in the kitchen, it is made up of many different people with alternate passions. For example dancers, Uber drivers, singers who may just be working in the restaurant industry to make money in the moment. It has been a challenge to teach and staff a restaurant, but with patience and care, I always do my best to inspire the team I have to work with.
As you know, we’re big fans of you and your work. For our readers who might not be as familiar what can you tell them about what you do?
I am an Executive Chef that specializes in experimental fusion of flavors. What sets me apart as a Chef is my passion of creating new flavors using natural ingredients that shock a guest’s taste buds. I want everyone who eats my dishes to be left with a memory and inquisition about what they really experienced.
Is there anyone you’d like to thank or give credit to?
My Father’s friends who were Chefs in our restaurant, I have always been inspired by. When I moved to Miami, they helped me navigate through the endless options of where to start my career. For that, I will be forever grateful to them.
Contact Info:
- Email: Jeandrew@lechickmiami.com
- Website: https://www.lechickmiami.com/
- Instagram: https://instagram.com/officiallyjeandrew?igshid=YmMyMTA2M2Y=
Image Credits
@FlowGallery
