​Gonzalo Rivera didn't garner much attention when he took over as executive chef at the Tides South Beach last spring. A first generation Mexican-American, Rivera graduated the California Culinary Academy in 2004 and promptly got work in Michael Mina's restaurants, including a four year stint as executive chef of Mina's Nemi Restaurant. Now that he's had a few months to settle in at the Tides, Rivera is launching new lunch and dinner menus at the property's main restaurant, La Marea. Here are
