In this episode of Flavors Unknown, I sit down with Chef Joerick Rivera, the culinary mind behind Bakku, a Japanese crudo bar in Rincón, Puerto Rico, and Palmonte, where he explores Puerto Rican flavors with a modern twist.

Despite initially resisting the idea of becoming a chef, Rivera has established himself as a pioneer, bringing Japanese precision to a town best known for its laid-back surf culture. We dive into his unexpected journey from reluctant cook to restaurant owner, how he navigated skepticism to make Bakku a success, and his process for balancing Japanese technique with Puerto Rican influences.

Chef Rivera shares his approach to dish creation, the importance of supplier relationships, and why he refuses to take reservations at Bakku. Plus, we get into the most underrated Puerto Rican dishes, pet peeves in the kitchen, and what he eats when no one’s watching.

I’d like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.

Don’t miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the link below for more conversations with Chef Mario Pagán.

Conversation with Chef Mario Pagán

Chef Joe Rivera

Bakku

Restaurant Bakku