MORE

Behind the Line: La Marea at the Tides South Beach

La Marea's executive chef, Gonzalo Rivera, in the kitchen.
La Marea's executive chef, Gonzalo Rivera, in the kitchen.
Jacob Katel

Chef Gonzalo Rivera says Miami is on its way to becoming a real food city. The well-traveled Michael Mina protégé from Northern Cali says, "Homestead is the new California."

Rivera is from Chico, "about an hour north of Sacramento, a real small town." But after graduating from California Culinary Academy in San Francisco, going from line cook to sous chef at Michael Mina Restaurant, touring the country training chefs, and running the show at Nemi for four years in the Polanco district of Mexico City, he has now made his home in Miami.

Behind the Line: La Marea at the Tides South Beach

Rivera is the new executive chef at La Marea restaurant at the Tides
Hotel on South Beach (1220 Ocean Dr., Miami Beach). He says, "My grandma lit the
fire for this -- she's the inspiration. I used to just watch her cook. My
family moved here from Mexico, Michoacan, in the '60s and harvested all
up and down the California coast.

"When I was about 23, I was running an auto upholstery shop with my uncle. I had a couple of buddies -- Robinson Lando and Jimmy Medina -- who were like, 'Let's go, let's get out of here. You can go to culinary school in San Francisco,' who I owe the world to because if I didn't listen to them, I'd still be in Chico doing nothing."

Grilling tomato and onion for mole sauce.
Grilling tomato and onion for mole sauce.
Chef shows one of the dried chile peppers he will use to make chocolate mole sauce, a Mexican specialty.
Chef shows one of the dried chile peppers he will use to make chocolate mole sauce, a Mexican specialty.
Some of the freshly oven toasted ingredients for chocolate mole sauce include cinnamon stick, garlic, and sesame seeds.
Some of the freshly oven toasted ingredients for chocolate mole sauce include cinnamon stick, garlic, and sesame seeds.
Chocolate for mole sauce.
Chocolate for mole sauce.
Behind the Line: La Marea at the Tides South Beach
Behind the Line: La Marea at the Tides South Beach
Behind the Line: La Marea at the Tides South Beach
Behind the Line: La Marea at the Tides South Beach
Colorado Rack of Lamb - cinnamon and dried bing cherry quinoa salad, stuffed zucchini blossom with goat cheese, dark mole sauce. $32
Colorado Rack of Lamb - cinnamon and dried bing cherry quinoa salad, stuffed zucchini blossom with goat cheese, dark mole sauce. $32


 

Behind the line at La Marea.
Behind the line at La Marea.


Behind the Line: La Marea at the Tides South Beach
Behind the Line: La Marea at the Tides South Beach
Behind the Line: La Marea at the Tides South Beach


Harold Ortiz is the lead line cook at La Marea. He says, "Bro, this place is amazing, and I've worked at the Setai and the Mandarin Oriental. I want to be the best chef in the world -- Iron Chef. That's why I work so hard. Some people think you go to culinary school and become a chef. That's the biggest lie in the world. You have to work for it."

Crab Cake - tropical corn salsa, cilantro coulis. $17
Crab Cake - tropical corn salsa, cilantro coulis. $17


 

Behind the Line: La Marea at the Tides South Beach
Pan Roasted Diver Scallops - shiro miso bliss maple syrup glaze, winter pea succotash. $18
Pan Roasted Diver Scallops - shiro miso bliss maple syrup glaze, winter pea succotash. $18
Side of asparagus. $6
Side of asparagus. $6
Behind the Line: La Marea at the Tides South Beach
Behind the Line: La Marea at the Tides South Beach
Behind the Line: La Marea at the Tides South Beach
Chicken Paillard - spaetzle, jubilee cherry tomatoes, organic baby spinach, warm garlic sauce. $26
Chicken Paillard - spaetzle, jubilee cherry tomatoes, organic baby spinach, warm garlic sauce. $26

Jeremy Chernock has been a line cook at La Marea for a year. He says, "I've never worked anywhere like this before. As far as the caliber of the menu goes, Gonzalo is a mastermind. He's a brain ninja when it comes to this. His palette, his creativity... He's always willing to try new things. He's got something new everyday."

 

Behind the Line: La Marea at the Tides South Beach
Trinidad Tuna Nicoise Salad - quail egg, haricot verts, frisée, yuzu vinaigrette. $18
Trinidad Tuna Nicoise Salad - quail egg, haricot verts, frisée, yuzu vinaigrette. $18
Tempura Shrimp Fritters - bacon, opal basil, yuzu kosho creme fraiche. $18
Tempura Shrimp Fritters - bacon, opal basil, yuzu kosho creme fraiche. $18
Behind the Line: La Marea at the Tides South Beach
Australian Wagyu Beef Sliders - sharp cheddar, bacon, bbq sauce, fried red onions. $18
Australian Wagyu Beef Sliders - sharp cheddar, bacon, bbq sauce, fried red onions. $18
Behind the Line: La Marea at the Tides South Beach
12oz Prime New York Strip - porcini, chile powdered onion rings, pinot noir jus. $45
12oz Prime New York Strip - porcini, chile powdered onion rings, pinot noir jus. $45
Behind the Line: La Marea at the Tides South Beach
Behind the Line: La Marea at the Tides South Beach

Kalen Starling is a kitchen intern from Johnson & Wales University's culinary arts program. He says, "The amount of attention to detail they pay here is amazing to me. A cook once told me that the difference between a good and great chef is that attention to detail. So if that's what I want to be, what better place to learn than here?"

 

Behind the Line: La Marea at the Tides South Beach
Behind the Line: La Marea at the Tides South Beach
Behind the Line: La Marea at the Tides South Beach

Chef Gonzalo is committed to excellence at La Marea. He says, "You gotta taste everything. Everything. I even taste raw chicken sometimes."

Harold Ortiz taking after the boss.
Harold Ortiz taking after the boss.
Homemade Mango Sorbet - 3 scoops. $10
Homemade Mango Sorbet - 3 scoops. $10
Buñuelos - caramelized mango, tamarind coulis, Mexican vanilla ice cream. $10
Buñuelos - caramelized mango, tamarind coulis, Mexican vanilla ice cream. $10
Chocolate Lava Cake Purse - nutella, hazelnut brittle, espresso ice cream. $10
Chocolate Lava Cake Purse - nutella, hazelnut brittle, espresso ice cream. $10
Behind the Line: La Marea at the Tides South Beach
Behind the Line: La Marea at the Tides South Beach
Local sourcing.
Local sourcing.
Behind the Line: La Marea at the Tides South Beach


Sponsor Content