Benito Gómez

Chef Nini Rivera's culinary philosophy is deeply rooted in a profound respect for the craft, a reverence honed through years of dedicated learning and sacrifice within the demanding environment of Bardal. Her journey, originating from Mexico and culminating in her leadership role at the two-Michelin-starred restaurant in Ronda, Spain, exemplifies an unwavering commitment to culinary excellence and a relentless pursuit of mastery. Her core ethos is defined by discipline, meticulous attention to detail, and a distinctive innovative spirit, particularly evident in her acclaimed pastry work. Rivera also embodies a powerful belief in transcending traditional boundaries, serving as an inspiring figure for aspiring female chefs by unequivocally demonstrating that "there are no limits" to what can be achieved through talent and perseverance. This authoritative blend of technical rigor, creative flair, and a heartfelt respect for the transformative power of the kitchen forms the bedrock of her culinary vision. Chef Rivera's signature approach is distinguished by an authoritative depth in both technical mastery and artistic vision, with her exceptional prowess in patisserie standing out as a defining characteristic. Her technical style is celebrated for its precision and delicacy, culminating in "light and delicate desserts, with airy textures, and very fine flavors achieved with just the right amount of sugar." She masterfully cultivates a style that consistently "surprises" guests, showcasing an innovative interpretation of classic elements, exemplified by her legendary "apple tart and chocolates." Her formative training in esteemed Spanish restaurants such as Noor and Aponiente has endowed her with a sophisticated understanding of avant-garde techniques, which she deftly applies to uphold the rigorous standards of Bardal. Her progression from head of pastry and sous chef to head chef underscores her comprehensive technical skill and formidable leadership within a top-tier culinary establishment.

Career

• Cook (prior to 2019) at Unspecified, Mexico
• Cook (joined around 2019) at Tragatá, Ronda
• Pastry Chef at Bardal, Ronda
• Head Chef at Bardal, Ronda

Mentored by Benito Gómez, Manu Romero, Merche.