We recently connected with Eric Rivera and have shared our conversation below.

Eric, thanks for joining us, excited to have you contributing your stories and insights. What do you think matters most in terms of achieving success?

As an Executive Chef and Co-Owner of a small business group I have found that in order to be successful you must first truly invest in the people that work for you so that they believe in your vision. Continuing Investment and sharing of vision with employees is priceless as your organization will naturally become more cohesive, with a united vision and grow. We Continually meet with our managers to share vision and get their feedback and input. We ensure their voices are heard and when applicable implement their ideas.

Great, appreciate you sharing that with us. Before we ask you to share more of your insights, can you take a moment to introduce yourself and how you got to where you are today to our readers

I think the experience that made the greatest impression on me, and what maybe had the biggest influence on my future in food, was shopping at the farm stand with my grandparents growing up in the eastern plains of Colorado. Something about the act of selecting good ingredients for the simple, home-style dishes they prepared remains essential to my approach now.

I got into restaurants in high school and fell in love with the pace and the culture of hospitality – interacting with customers and the family inside the restaurant. I always wanted to learn more and was very driven. I was learning the culinary side of things on the job and so decided to study restaurant and hotel management at Metropolitan State University in Denver while working and cooking full time. Over these years I quickly accrued a wealth of knowledge and experience in independent restaurants where I worked in every position, became exposed to fine dining practices and high-volume kitchens that were doing 400+ covers nightly, and by 20 years old, had my first opportunity to serve as sous chef at Marlowe’s at Denver’s 16th Street Mall.

At Marlowe’s, Chef Eric Uffelmann modeled the kind of mentorship and culture that I try to bring to my restaurants today. In his kitchen, I learned how to work with fresh seafood from around the country as well as wild game like venison, elk and wild boar. But more importantly, I was afforded a chance to grow, develop and take my next steps – After taking on my first role as an executive chef, opening a wine bar and pizzeria, and kicking off my career, those opportunities ultimately helped me get to serve as executive chef for three independent restaurants as a partner in Vintage Hospitality Group based in Montgomery, Alabama.

I have the pleasure of leading an incredible team of professionals at our flagship fine dining restaurant, Vintage Year, it’s casual day-time sister across the street called Vintage Café and our newest and most ambitious project, Ravello Ristorante, which is an Amalfi coast inspired fine-dining restaurant set in the heart of historic downtown Montgomery. All three restaurants provide incredibly high-quality dining experiences focused on fresh, seasonal ingredients, prepared simply and elegantly.

I think we play an important role in our region, providing exceptional, consistently high-quality dining experiences where there are fewer options than you might find in a larger city. Montgomery’s local population has an appetite for this, and we’re proud to help push the boundaries of the local palate while also creating something worth traveling to enjoy as well. As a result, we’re contributing to the growth of our industry and creating opportunities in our own field at the most local level.

How’d you build such a strong reputation within your market?

I think our reputation within the market has been built on our investment in the community and our consistent high-quality offerings and service.

I joined Vintage Hospitality about eight months after my business partner took over Vintage Year, a restaurant that had been around for over three decades in this community and had gone through a few iterations prior to our involvement. Together, we were able to create a consistent, elevated experience that the regulars could count on and that quickly made it a top choice for the thousands of new visitors who discovered Montgomery as its civil rights and social justice tourism attractions achieved more notoriety.

When a historic bank building became available across the street from Vintage Year, we seized our opportunity to revive the building and create an equally special day-time option for craft coffee, pastries, grab and go salads and sandwiches and an elegant “third-space” to gather, work or spend a few relaxing hours. Rather than competing with our downtown neighbors, we partnered with a local coffee roaster to provide fresh pastries (they don’t have a kitchen space) and we serve their freshly roasted, responsibly sourced coffee.

Our most recent restaurant, Ravello, represents not only a major real estate investment, but an investment in the city’s workforce and in the potential of this truly special place. As a co-owner of Ravello, I believe this community has so much to offer and think the hospitality industry is one of the best ways we can contribute to its success and the success of the people who live here.

Can you share a story from your journey that illustrates your resilience?

I’m so proud of Ravello for a number of reasons, especially the whole team’s commitment to our vision despite the challenges that the pandemic presented. We dreamed of the restaurant and began our renovations of the massive downtown buildings before Covid was on the radar. But soon supply chain problems and the very real health threats that came along with the pandemic impacted the timeline. Our highly visible project was the center of attention for months and it was hard at times to stomach the uncertainty of entrepreneurism when you aren’t sure when the doors will open. Thankfully, we were able to see it through, and our opening was one of the most highly anticipated of the year, with wait lists continuing months after opening. Now, as we welcome guests each night and continue to grow and develop fantastic hospitality professionals, the return on investment is clear for us and for the community.

Contact Info:

• Website: https://www.ravellomgm.com/eric-rivera
• Instagram: https://www.instagram.com/chef_ericrivera/
• Facebook: https://www.facebook.com/VHGPresents
• Linkedin: https://www.linkedin.com/in/eric-rivera-48708465/

Image Credits
Images courtesy of Vintage Hospitality Group.