The Caribbean-inspired recipes—including Arroz Con Pollo and Cuban Sandwich—in our March 2015 issue were provided by Chef Miguel Rivas of Lexington.
Rivas worked at storied Jean-Georges restaurant in New York, was head cook at Patria under “Godfather of Nuevo Latino Cuisine” Douglas Rodriguez, and trained at the CFA Médéric-École Hôtelière in Paris, but he found his home in the kitchens of Kentucky. Rivas was born and raised on a farm in the Dominican Republic where fresh, local ingredients were second nature. Though he is now 1,500 miles away, his new home allows him to bring dishes from the traditional Sunday suppers of his childhood to Brasabana in Lexington. Rivas’ blend of big city technique with home-grown flavor brings traditional Latin food an upscale new life at Brasabana. www.brasabana.com