About the Chef…

Chef Maximino Rivera’s love for cooking began in his mother’s kitchen at a young age. Starting out as a waiter, he eventually transitioned to the kitchen and found his passion for cooking. After attending culinary school, Chef Rivera worked at Sonoma in Charlotte, where he focused on utilizing locally sourced and seasonal ingredients. He became the sous chef at their sister restaurant, Town. He then worked at the Ritz Carlton in Naples, FL before returning to his hometown to be the Executive Chef at Soho Bar and Grill. Chef Rivera later joined the team at the Rainbow Room in New York City, where he worked under Executive Chef Jonathan Wright and had the opportunity to collaborate with celebrity chefs such as Daniel Hum, Daniel Boulud, Jean Georges, and Marcus Samuelson. Chef Maximino, now as Executive Chef at Barcelona in Stamford, brings years of experience, creativity, passion, and soulful design to create ever-changing menus featuring seasonal, local ingredients.