Huxley Wallace Collective – Director of Culinary Operations and Innovation

Seattle, WA 2015-March 2016

Director of operations for all aspects of the restaurant group including food and beverage R&D, menu development, recruiting, training, off-site logistics, recruiting, social media marketing strategy, kitchen design, and opening restaurants.

Alinea/Aviary/Next – Director of Culinary Research Operations

Chicago, IL  2011-2015

Director of sourcing of ingredients and tableware, recipe testing, staffing/recruiting, staff training, culinary liaison, logistics, menu development, menu installation, dining room design, and project management for all on and off-site events for all properties.

Blueacre Seafood – Sous Chef

Seattle, WA 2010-2011

In charge of day to day food production from preparation to service.

Seastar Bellevue – Prep Cook

Bellevue, WA 2009-2010

In charge of morning preparation and kitchen organization

Doculivery, Inc – President
Federal Way, WA 2004-2009
Mortgage, Insurance, and Financial Services




Restaurant consulting specializing in the following areas:

  • Menu Development
  • Recruiting
  • On-Site and Off-Site Logistics
  • Back of House Operations
  • Front of House Operations
  • Food and Beverage Ingredient Procurement
  • Kitchen Design
  • Tableware Design and Procurement
  • Food Photography
  • Corporate and One on One Training
  • Food Cost Management
  • Financial Analysis
  • Re-concept Strategies

Please email ericriveracooks@gmail.com for rates and availability





Let’s talk about your next project and how I can be of service.  Click on the various sections for more information and let’s get started

I grew up in Olympia, Washington. A jack of all trades of sorts, I majored in biology with a minor in music before pursuing a career running a successful mortgage, insurance, and financial services business. However, I felt that his true passion was the fun and excitement of being in the kitchen that I learned from my grandfather, cooking together in Puerto Rico. So, I sold my house, closed my business, and attended culinary school (Art Institute of Seattle) while working full-time (Seastar then Blueacre).  While I was still in school I was promoted to sous chef at Blueacre in Seattle. While working, the opportunity to work for Alinea in Chicago came along where I made the jump and quickly became the Director of Culinary Research Operations for the restaurant group where I worked for three and a half years.  I moved back to Seattle to work as the Director of Culinary Operations and innovation where I helped the Huxley Wallace Collective develop and open four restaurants along with menu reconcepting for two of their previous properties. I am now consulting on new restaurant projects and looking for more great opportunities.