Peppe Rivera Bio

Peppe Rivera - General Manager

Growing up in a family that, while eating breakfast, enthusiastically discussed what they will be enjoying for lunch and dinner, Peppe loves cooking best of all.

After graduating from the Cordon Bleu Mexico, he gained international experience as Sous Chef and Restaurant Manager in restaurants in Puerto Vallarta, Tijuana, Costa Rica and the USA.

In his 25 years of experience, he has worked in several local restaurants around Southern California.

The year 1998 was his turning point. Peppe and Enzo met one another, and decided to reinvent BRIO as a high-quality place to dine, without sacrificing both the sophistication and night-life appeal.

The two men turned Brio into an Italian Steakhouse, grounded in the regional cuisine of Tuscany, while also throwing in a few culinary wild cards here and there.

Peppe’s role changed from Chef to General Manager in order for his skills in business and management to be better utilized. However, he thoroughly enjoys giving feedback on the creation of new dishes.

In 2008, 2009, 2010 and 2011 he won the award for best overall restaurant in Dana Point Ca.

Some thoughts:

*If you love your friends or family, show them by treating them to a great food and wine.

*In the hospitality business, you rest on your laurels at you own peril.

*I love the first smell and taste of a delicious glass of wine-then I just like to drink it.

The love of good food, good wine and good company will always be strong in Peppe’s heart.