Today we’d like to introduce you to Oscar del Rivero.
So, before we jump into specific questions about the business, why don’t you give us some details about you and your story.
I am a graduate of J&W University ’01 and obtained a Bachelor Degree in Science by finishing a 4-year culinary program. Since the late 90’s I have worked in a plethora of food-related venues. I have co-owned a Seafood Restaurant in Mexico City, I have worked in Europe in F1 Grand Prix events in Spielberg, Austria and Barcelona, Spain. In London, I operated a mini Bed & Breakfast with 8 rooms in the area of Marble Arch. Since I came to live in Miami in 1993, I have worked in many places here as well. The Fontainebleau Hotel was an incredible experience and the Delano Hotel, Blue Door Restaurant back then. Plus many others including some in Ocean Drive and the last one before opening Jaguar, Talula Restaurant with incredible chefs.
While in Talula, the plan for Jaguar became a reality, I was offered an executive chef position and partnership. This was in 2005. The beginning was extreme and cannot explain how much time and effort went into it by all the partners and all our family. Happy to say that I have been in the company for thirteen years now and wouldn’t change it for anything in the world. First Jaguar Latin American Kitchen, then we opened Talavera Cocina Mexicana and last but not least Peacock Garden Bistro. I opened the three concepts with incredibly talented chefs, cooks, and amazing FOH managers. JHG is the umbrella company for the three concepts and possibly more in the near future. By working hard, building teams and preparing delicious and fresh food is how I got here. People are the most important part of our business, without them, there is no business.
Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
It has been a smooth road with very hard work. Cannot complain.
Studying and working at the same time is one of the hardest things I ever did, but it was also the best time to spend starting my career. Every aspiring chef should try this and then it will be easy to know if this career is for them or not.
I thought it was hard working at restaurants, then I had to open Jaguar and was not prepared for that. I was overwhelmed, to say the least but I had great support and a giant/undying drive. This was the opportunity to lay all the efforts and all the strengh because failing was not an option.
Balancing this line of work and a regular family life has also proven to be a challenge. The trick is to do what you love on both sides and then balance it out by compromising. Also, open your mind to a differt way of life, different hours (not 9-5), different schedules (no weekends off), but you can still have a lot of fun having tuesdays off.
Jaguar Restaurant – what should we know? What do you guys do best? What sets you apart from the competition?
Jaguar restaurant specializes in Latin American food. Jaguar’s natural habitat in Latin America. We are known for our famous ceviches. Our Menu changes often and we have dishes from all over Latin America. Jaguar is also known for its warm and intelligent service, comfortable surroundings and neighborhood prices.
We are proud to serve authentic dishes, with imported products from Latin America and we cook the dishes with the same techniques they do in the particular county.
At Jaguar we showcase the Latin American Experience by creating the most amazing Latin dishes. Not only for the locals, also for the tourists, Locals who miss their ethnic cuisines find their fill here at Jaguar, as well as tourists that find that Jaguar offers Miami Cuisine, which is Latin America in a contemporary way.
What is “success” or “successful” for you?
Success in the restaurant is based on an overall achievement of harmony and camaraderie with your kitchen/for family, a neverending feeling of accomplishment that the goal is to always move forward, sometimes fast or sometimes slow, but always forward.
Success is a balance where all parties are satisfied and guests have a great feeling of being a part of the business, like they belong, Making guests and employees feel at home is a success in my opinion. Hospitality is about making people happy, when we make people happy with our food, service, ambiance, we are successful.
Pricing:
- for lunch — the Hot Lunch — at $15 is unbeatable, with, soup, salad, sandwich, fresh drink & dessert bite
- Summer Gazpacho Bar $8 each, Watermelon gazpacho, Corn gazpacho & White gazpacho
Contact Info:
- Address: 3067 Grand Ave
Coconut Grove, FL 33133 - Website: http://www.jaguarspot.jaguarhg.com/
- Phone: 305-444-0216
- Email: oscar@jaguarhg.com
- Instagram: jaguarceviche
- Facebook: https://www.facebook.com/jaguarcevichemiami/
- Twitter: jaguarceviche
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