Behind the Line

Behind the Line: La Marea at the Tides South Beach

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.

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Jacob Katel
Contact: Jacob Katel