John Rivera Sedlar - The Food

John Rivera SedlarJohn Rivera Sedlar literally wrote the book on Modern Southwest Cuisine. Sedlar grew up in Santa Fe, New Mexico, and also spent three years in the Spanish cities of Sevilla and Zaragoza. In his early 20s, Sedlar gained acclaim as a chef in the South Bay region of Southern California. He then apprenticed himself to legendary French chef Jean Bertranou of L'Ermitage in Los Angeles, where he mastered classic techniques while evolving his own approach to cooking. Sedlar's awards and recognitions include selection among the Top Ten Chefs in America and the First Annual Culinary Arts Hall of Fame Awards, and a place on Food and Wine Magazine's Honor Roll of American Chefs. Having traveled extensively throughout Mexico, Latin America, and Spain to study Latin food traditions first-hand, he is also the creator and founder of the first Latino food museum in the United States, Museum Tamal.

Bill Chait - The Business

Bill ChaitBill Chait has been involved in the restaurant industry for more than 20 years, during which time he has developed and operated several restaurant concepts and founded the multi-unit restaurant Louise's Trattoria. Prior to its sale in 1997, Louise's expanded to 19 locations around Southern California, Wisconsin, Washington DC, and Maryland. Chait is the founder and current managing partner of Spark Woodfire Grill, a three-unit chain in Southern California and Orange County. His other restaurant concepts have included Angel City Grill and The Beverly Restaurant and Market, both in Los Angeles. Chait also works as Director and Vice-Chairman of LT Acquisition Corp., the corporate parent of Louise's Trattoria. He has been featured in numerous publications including Los Angeles Magazine, Restaurant News, Western Food Service, and appeared on the cover of Entrepreneur Magazine.

Eddie Sotto - The Design

Eddie SottoEddie Sotto has been described as "a perfect storm of art, commerce, and world class execution," a creative professional with 25 years' experience in entertainment design, most notably as SVP of Concept Design at Walt Disney Imagineering. There, his portfolio of design projects grew to more than half a billion dollars in built projects over his 13-year tenure. Sotto and Sedlar worked as a team to design and launch "Encounter,” the award-winning restaurant in the landmark Theme Building at LAX. Today, Sotto runs Sottostudios/LA, his own experiential design firm. Since he left Disney, his client list has grown to include Wynn/Penske Ferrari, Proctor and Gamble, Universal Studios, Walt Disney World, Westfield, Galpin Aston Martin, Nokia, Motorola, and NASA/Kennedy Space Center. Sotto's depth in design and execution is strategic to the unique experience that will become Rivera.

Osvaldo Maiozzi- The Restaurant Architect and Designer

Maiozzi OzwaldoMr. Maiozzi graduated from the University of Rome in 1981 and is one of the preeminent restaurant architects and designers working in Los Angeles today. Chef Sedlar: Osvaldo's experience was invaluable addressing the hundreds of details I needed solved in the kitchen to execute my menus. Also, his vast experience helped solve the unique issues we were challenged with as a result of the peculiar layout of our site. Mr Maiozzi is also a partner and the Principal designer of the Spark Restaurants in Studio City, Huntington Beach and Beverly Hills Adj. In addition to Spark ,Mr. Maiozzi has also designed a number of noted Italian restaurants in Southern California, including Vincenti.Angelini Osteria, La Piazza, Alto Palato Trattoria, Valentino at theVenetian, Posto, Palmieri, La Terza, Testavere, Sor Tino, Tavolaccioin Colorado and various Louies Trattorias.