BEHIND KOLI

THE FAMILY

 

KOLI - Grandfather (Náhuatl)

Beginning from its name, KOLI is based on the value of the family and is made up of a team of hospitality and gastronomy professionals led by the Rivera-Río brothers, who with their experience in the field have become benchmarks in the promotion of Mexico's Northeast culture, through KOLI and other gastronomic projects of which they are part.

 
 

RODRIGO RIVERA RiO

CHEF

Creative, curious and passionate for the State of Nuevo León, he was born in Mexico City and raised in Hidalgo where he spent 11 years living in a cattle ranch.

He decides to dabble into the gastronomy world professionally in 1999 during a culinary art diplomat in Querétaro. After that he starts working behind the stoves of the Hotel Las Mañanitas in Cuernavaca, before he enrolls in the Culinary Institute of México (Campus Monterrey). In 2012, he enrolls in the Institute for Gastronomy Studies SUGAR as Academic Director.

He strongly believes that Nuevo León is a culinary leader in his country, and he works everyday to exalt northeastern gastronomy in Mexico.

 

DANIEL RIVERA RiO

PASTRY CHEF

Curious, creative and in love with pastries. Born in the State of Hidalgo, early in his life he changes residence to the State of Nuevo León, where his natural curiosity for fine eating started to grow.

At the age of 12, during a trip to Mazamitla, he has his first job experience as “bell boy” at a hotel where he spent most of the time at the kitchen, growing his curiosity for gastronomy even more.

Some years later, while studying in Vancouver, he started working in small kitchens washing ditches to pay for his bills. This years were crucial for Daniel to completely fall in love with gastronomy and decide to dedicate his life to it.

Back in Monterrey, he started studying a gastronomy major and aside he starts his first entrepreneurship, a food truck called Food Fellas, an eclectic kitchen that combined mexican, american and asian flavors. He experimented with all kind of flavors, but discovered that pastries were his passion.

PATRICIO RIVERA RÍO

Maître

Born in Mexico City in 1990 but raised in Monterrey since he was a toddler, he thinks of himself as a native of this region, a “regio”.

Since 2008 he worked in bars and restaurants and as bar assistant in a restaurant called Fanattic. In 2010, he decides to study a major degree in Administration of Culinary Businesses in the Instituto Regiomontano de Hotelería, and once graduated, he decides along with his brothers to open Koli: Cocina de Origen, where his passion for winery and cocktails grew strong.

After a lot of hard work and effort, 2 years later, Koli is catalogued as one of the best 120 restaurants in Mexico by “Nespresso - St. Pellegrino Mexican List” and nominated to times in a row as one of the restaurants with the best service in the country by Gourmet Awards Mexico.

With a clear objective in mind, Patricio intends to create a legacy of people committed to Nuevo León gastronomy and to professionalize the industry.

  • Karen Herrera

    General Manager

  • Denise Valle

    Concierge

  • Paulina Corella

    Gastronomic Advisor

  • Felipe Acevedo

    Bar Chief

  • Cecilia Quevedo

    Dining Room Chief

  • Juan Manuel Garza

    Chef Partie

  • Joaquín Lozano

    Chef Partie

  • Mariel Guerra

    Sous Chef

  • Manuel Armendariz

    Chef Partie

  • Nelson Barrón

    Cook

  • Tadeo Villicaña

    Chef

  • Javier Solís

    Valet Parking

work at koli

If you are interested in being part of our team, get in touch with us and send your CV to magic@koli.mx