CHEF AND RESTAURANTUER
Cali Rivera
Originally from Honduras, I bring over 20 years of experience as a professional chef, with the past 15 years rooted in the vibrant culinary scene of New York City. My work is driven by a passion for celebrating queer Latin culture and cuisine, blending it with the Mediterranean flavors of my personal history and a deep commitment to seasonal, locally sourced ingredients.
I currently operate a boutique catering business and host intimate culinary events that connect diverse communities in unique settings. In addition, I offer consulting services in a range of areas including menu development, industrial and residential kitchen design, vendor and staffing selection, and kitchen team training. I also lead private cooking classes for small groups, covering everything from foundational kitchen skills to full-scale menu creation.
SOME OF MY SIGNATURE DISHES INCLUDE CONEJO ASADO CON MOLE NEGRO, ARROZ CALDOSO CON ALACHOFAS Y ENSALADA DE CHAYOTE ENCURTIDO CON AJONJOLI.
Becoming a chef wasn’t always part of my plan. I explored several paths—medicine, business, hotel management, even anthropology—before realizing that the place I felt most at home was the kitchen.
While working on my thesis, I had the chance to travel through my native Honduras, where I delved into the culinary traditions of Central America’s Indigenous communities. The vibrant flavors and colors of Afro-Caribbean culture, the enduring legacy of the Maya civilization, and the colonial influence of Spain all deepened my curiosity and passion for food.
My culinary journey began at Hacienda San Lucas, a century-old house turned bed-and-breakfast in the Copán Valley, near the ancient Maya ruins. For three years, I had the privilege of learning foundational techniques from Indigenous cooks in a rustic kitchen without electricity—where the hearth was the heart of everything.
Eventually, my path led me to New York City, where I formalized my culinary education at the French Culinary Institute. There, I found a professional home at Prune, one of the city's most distinctive restaurants. Prune refined my skills and introduced me to techniques that firmly shaped me into a New York City chef with strong French culinary influences. I later expanded my experience at Gramercy Tavern, where I thrived in a diverse and dynamic kitchen committed to excellence in both food and hospitality.