How Chef Rivera is Redefining Sushi at Bakku in Puerto Rico
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.
What you'll learn from Chef Joe Rivera at Bakku
Childhood Food Memories – The flavors that shaped Joe Rivera early years (3:55)
A Reluctant Start – Why he initially didn’t want to become a chef (5:29)
A Bold Culinary Gamble – Opening Bakku, a Japanese-inspired restaurant in a surf town (6:53)
Training with Chef John Okura – Lessons learned in Florida (7:44)
Community Reception – How locals embraced Bakku despite early doubts (8:43)
Building During a Crisis – Running a restaurant through a pandemic (10:20)
The Inspiration Behind Bakku’s Menu – From concept to execution (11:13)
Hurricane Maria’s Impact – How it changed his perspective (12:34)
Signature Dishes at Bakku– The story behind his octopus carpaccio (14:37)
Why No Reservations? – The philosophy behind Bakku’s approach (20:04)
Creativity in the Kitchen – His research-driven process for developing new dishes (22:13)
A Culinary Guide to Puerto Rico – His recommendations for must-try spots (27:59)
Guilty Pleasure Food & Pet Peeves – What surprises him about home cooking (30:47, 34:25)
The Most Underrated Puerto Rican Dishes – And why they deserve more love (32:08)
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.
Get the book here!
Links to other episodes with chefs in Puerto Rico
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
Links to most downloaded episodes (click on any picture to listen to the episode)
Chef Sheldon Simeon
Chef Andy Doubrava
Chef Chris Kajioka
Chef Suzanne Goin
Social media
Chef Joe Rivera
Instagram
Social media
Bakku
Instagram
Facebook
Links mentioned in this episode
Restaurant Bakku
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.
What you'll learn from Chef Joe Rivera at Bakku
Childhood Food Memories – The flavors that shaped Joe Rivera early years (3:55)
A Reluctant Start – Why he initially didn’t want to become a chef (5:29)
A Bold Culinary Gamble – Opening Bakku, a Japanese-inspired restaurant in a surf town (6:53)
Training with Chef John Okura – Lessons learned in Florida (7:44)
Community Reception – How locals embraced Bakku despite early doubts (8:43)
Building During a Crisis – Running a restaurant through a pandemic (10:20)
The Inspiration Behind Bakku’s Menu – From concept to execution (11:13)
Hurricane Maria’s Impact – How it changed his perspective (12:34)
Signature Dishes at Bakku– The story behind his octopus carpaccio (14:37)
Why No Reservations? – The philosophy behind Bakku’s approach (20:04)
Creativity in the Kitchen – His research-driven process for developing new dishes (22:13)
A Culinary Guide to Puerto Rico – His recommendations for must-try spots (27:59)
Guilty Pleasure Food & Pet Peeves – What surprises him about home cooking (30:47, 34:25)
The Most Underrated Puerto Rican Dishes – And why they deserve more love (32:08)
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.
Get the book here!
Links to other episodes with chefs in Puerto Rico
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
Links to most downloaded episodes (click on any picture to listen to the episode)
Chef Sheldon Simeon
Chef Andy Doubrava
Chef Chris Kajioka
Chef Suzanne Goin
Social media
Chef Joe Rivera
Social media
Bakku
Links mentioned in this episode
Restaurant Bakku
Activity