John Rivera Sedlar (Los Angeles, CA)
Edited by Yvonne Mason
I first met John Rivera Sedlar in the mid -1970s at a tiny Manhattan Beach restaurant called the Silo. It was obvious then that he was a chef of many talents.
Sedlar grew up in Santa Fe, New Mexico, and while in his early twenties, gained acclaim as a chef in Southern California. He later mastered classic techniques while evolving his unique approach to food.
At St. Estephe, Sedlar's first restaurant, he combined the traditional foods of his childhood with classic French techniques, developing what he termed “Modern Southwest Cuisine.” The flavors and presentation were works of art. Bon Appetit magazine called the restaurant “among the very best in California or even the West.”
Today, John Rivera Sedlar is a distinguished restaurant consultant who continues to create special menus and to make frequent television appearances. He is a publisher, an author, a winner of many awards—and the creator and founder of the first Latin food museum in the United States, Museum Tamal. The museum will reopen in downtown Los Angeles in summer 2010. Sedlar's work has taken him literally around the globe; he has cooked in Italy, China, Chile, and Japan.
He is proprietor/chef of the critically acclaimed Rivera Restaurant in Los Angeles; it features Modern Latin American Cuisine.
Rivera Restaurant
1050 South Flower
Los Angeles, CA
213-749-1460
www.riverarestaurant.com
Published Books
Modern Southwest Cuisine (author), Ten Speed Press, 1994
Tamales (co-author), Macmillan, 1998
Awards
Cook's Magazine, Top 50 Who's Who of Cooking in America Chefs
Food & Wine Magazine, Honor Roll of American Chefs
Food Arts Magazine, Silver Spoon Award
TV Appearances
The Today Show
Lifestyles of the Rich and Famous
CBS This Morning
Food Television Network
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