Rising Stars: Meet Virgilio Rivera

Today we’d like to introduce you to Virgilio Rivera.

Hi Virgilio, so excited to have you with us today. What can you tell us about your story? 
I come from a small town in Oaxaca, Mexico, one of 12 kids. At a young age, I migrated to Mexico City in look for work to help my struggling parents improve their economical conditions. By selling candy, making tortillas, and helping load big loads of pallets into cargo trucks, I was willing to do anything to gain a few “pesos” to help my big family with basic necessities. 

At the age of 17, I made the choice to move forward for a better life in the United States. I found myself located in thriving city of Long Beach. 

I wasted no time at all and started working as a dishwasher. I remember taking so much pride in my job, wanting to be the best at what I did. 

With hard work and dedication, I eventually moved myself up to the kitchen, and later becoming food prep and eventually being a front-line cook. 

One of my happiest days in my life was when I met my wife, Nieves. 

Coincidently, she is from the following neighborhood hometown I was born in. 

Soon, realizing we went to the same school and never knew each other. We both moved to Mexico City at the same young age and never crossed paths until destiny brought us together in the city of Long Beach. 

There and then, I realized we were made for each other to be together. 

Alright, so let’s dig a little deeper into the story – has it been an easy path overall, and if not, what were the challenges you’ve had to overcome?
Once I came to the United States, I realized with hard work and determination; I could become successful in my chosen profession, which was the kitchen. I was committed to work myself up to the kitchen until I got my opportunity in the Queen Mary to be the head chef at the very first Mexican restaurant that opened in 1986. I was up for the challenge to get the Patio de Sol restaurant off to a successful start and to make many relationships in the culinary industry. I then was offered other opportunities working for bigger hotels/resorts. After having many years of experience, my wife and I decided in the mid-90s it was time to open our own restaurant. We got all our savings and open our very first restaurant in the city of Compton. 

It was our pride and joy because, for once, we were working for our own interests. 

Because of our last name, we decided to call our restaurant Rivera’s to implement that this restaurant was going to be a true family-run business. With the help of my two sons, Daniel and George, we got our business running to a very prosperous start. 

What comes with a very strong start is long hard 15 hours a day 7 days a week and eventually can take a toll on your health. But with faith and dedication, you realize the growth and benefit of all the hard work and determination our family has put forward for almost 30 years, and for that, I’m grateful God has given us health to be able to run our business. I truly enjoy doing day in and day out. 

Thanks for sharing that. So, maybe next you can tell us a bit more about your work?
In my line of work, I have came across many top chefs. As a young cook, I was eager to pick every chef brain and learn something new. Many different chefs were willing to teach me different techniques and skills, from how to properly butcher meat and lean and how to differentiate certain cuts of meats to deboning different types of whole fish and cutting to proper fillets. And making sauces from scratch with no shortcuts involved. To prepare and calculated the proper amount of food for a catering event of 5,000 people. Along the way, I got schooled and screamed by my superior head chef, leading the way that great food is never to be rushed and always pushing me for excellence. I’ll never forget one of my main mentors telling me, “Never send food out of the kitchen. You won’t eat yourself. “ 

That’s why I take pride of our dishes that come out of my kitchen. I know every ingredient coming out needs to be fresh from scratch and with a lot of love involved. 

What sort of changes are you expecting over the next 5-10 years?
After the pandemic hit, it has really changed the world, especially the food industry. I don’t take my business for granted; I have seen many restaurants in this economy collapse, and it breaks my heart. I know first-hand that it is someone’s hopes and dreams, sweat and tears also going down with them when that close sign is put up permanently. I’ve been in the business of cooking for the longest part of my life, and I don’t see myself doing anything else. It’s what I enjoy and what I love to do. As long as God gives me strength and, most importantly, good health, I will continue to cook with love for our wonderful community. 

Contact Info:

• Website: Riverasonline.com
• Instagram: @riveras7thst
• Facebook: Riveras restaurant