Restaurant + Events with Chef Eric Rivera

When:  Oct 15, 2019 from 05:45 PM to 08:30 PM (PT)
Associated with  Seattle Chapter

Register here!

Don't miss this exclusive, intimate evening with local celebrity chef and disruptor Eric Rivera. 

Chef Eric Rivera is revolutionizing the restaurant (and consequently, the events) business with his concept, Addo. Addo (which means "inspire" in Latin), is an ever-changing and evolving culinary space that crafts unique and memorable journeys for guests - from dinners, pop-ups, cooking classes and incubators. Called one of the most buzzed about and unusual dining experiences in the city, the three Addo locations (Ballard, Capitol Hill and Batch 206) are programmed monthly with a vast array of menus and themed events - from a SPAM night, to an 80's menu and dance party to a 20-course insanis tasting (where staying the night is an option)! Registration is now open.

Eric Rivera was named Eater Seattle's 2018 Chef of the Year. Eater writes. "His enthusiasm and creativity are boundless and infectious, and his food is similarly, endlessly inventive."

Join us as we interview this creative, risk taking genius for a night of inspiration, fun (and delightful bites).

Eric Rivera – Chef/Owner, Eric Rivera Cooks, A Restaurant Group, LLC.

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.

His journey to Eric Rivera Cooks, A Restaurant Group, has taken many noteworthy twists and turns, including a three-plus year stint at Alinea restaurant in Chicago, where he was Director of Culinary Research Operations working alongside chef-owner Grant Achatz. After that he moved on to Seattle’s Huxley Wallace Collective, where he opened the Thompson Hotel Seattle, plus four restaurants, in just one year.

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.

Grassroots tactics led him to his first job: Eric knocked on doors for jobs when he was beginning culinary school. “I would walk into restaurants wearing a suit and holding my resume. Nothing came of it,” Eric explains. “But when I finally took off the suit and simplified my resume to say only, ‘Culinary Student’ then people started paying attention. I got my first job.”

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, with his own restaurant group,  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.”

addo, SILVA, Lechoncito, and DiVe are the four main projects that will be evolving under the Eric Rivera Cooks restaurant group name.  Look for more updates on the site and stay tuned for upcoming dates and experiences!

Whether he’s spinning out signature dishes honoring his Puerto Rican heritage or lighting up palates with a 20-course tasting menu, Seattle chef Eric Rivera takes you on an unforgettable journey through his one-of-a-kind foodscape.


Location

addo:incubator in Ballard
6420 24th Ave NW
Seattle, WA 98107