Born in Argentina, Executive Chef Horacio Rivadero’s passion for the culinary world began early with his mother, whose love of color, flavor, texture—and whose devotion to the freshest ingredients, usually picked fresh from her own garden or plucked that day from the sea—inspired him first to cook alongside her and eventually to pursue a culinary career.
After arriving in the US in 2001, Horacio was mentored by the globally acclaimed "Godfather of Nuevo Latino Cuisine" Douglas Rodriguez, executive chef at Alma de Cuba in Philadelphia, PA and Ola in Manhattan, where Horacio trained under his mentorship for 8 years.
In 2012, Horacio received Food and Wine Magazine’s premier culinary recognition, "Best New Chef: Gulf Region." Shortly thereafter he received recognition as a James Beard Award semifinalist for "Best Chef South, 2014.”
Seeking a new challenge in 2017, Rivadero, along with his wife, renowned Pastry Chef Veronica Manolizi, joined the team of Plant Miami at The Sacred Space. Together, the talented duo has nurtured their deep connection to seasonality, focus on rituals of preparation, and commitment to the freshest, most vibrant, organic, sacred + healing ingredients and have risen to acclaim for their innovative, creative, nourishing, and delicious approach to modern plant-based cuisine.