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There is a New Chef in Town- Miles Prescott Named RioMar’s Executive Chef « Rio Mar Seafood

There is a New Chef in Town- Miles Prescott Named RioMar’s Executive Chef


There is a New Chef in Town
Miles Prescott Named RioMar’s Executive Chef

New Orleans, LA., January 28, 2013 — RioMar, a Spanish and Latin American seafood restaurant in the Warehouse District, has named Miles Prescott as its Executive Chef. Prescott was awarded this new title after serving as Chef de Cuisine under Chef Adolfo Garcia at RioMar, along with his extended experience working with some of the country’s other top chefs.

Prescott attended The New England Culinary Institute in Vermont and has worked in professional kitchens since 1993. He specializes in seasonal, sustainable, farm-­‐to-­‐table cuisine executed with technique and refinement. He derived these skills from years of experience in the kitchens of many great practitioners, as well as immersion in a broad array of the classic world cuisines. Prescott has worked with David Snyder of Halyards in Georgia; John Gorham of Tasty & Sons and Toro in Oregon; Andrew Zimmerman of Sepia in Chicago; Susan Spicer of Bayona, Tom Wolfe of Wolfe’s, and Chris DeBarr of Serendipity here in New Orleans. His first turn as Executive Chef came in 2007 at The Country Club, where he garnered positive reviews from Gambit Weekly and The Times-­‐Picayune, which named him one of the New Chefs to Watch for 2009.

During his time working under Chef Adolfo Garcia, Prescott perfected his traditional Spanish and Latin American cooking techniques. He continues to draw from his travels and experience as Sous Chef of Del Toro, Chicago’s first authentic Catalon Tapas restaurant. His innate curiosity fuels his culinary exploration and his passion for traditional Spanish flavors and fresh, local ingredients are evident throughout the dishes he creates at RioMar.

About RioMar: Founded in 2000, and located in the heart of the Warehouse District in New Orleans,
RioMar offers fresh seafood dishes and tapas with exotic flavors and Creole flair. Owner Nicolas Bazan III and Executive Chef Miles Prescott work to showcase the bounty of the Gulf with traditional Spanish and Latin American techniques. For more information, please visit: http://www.riomarseafood.com and like RioMar on
Facebook and follow it on Twitter (@riomarseafood).

Media Contact: Uptown PR Samantha Navarra — snavarra@uptown-­‐pr.com — 985.974.8427

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