FOR IMMEDIATE RELEASE
Bazan and Prescott Become Business Partners, Owners of RioMar New Orleans, LA.,
March 27, 2013 — RioMar, a Spanish and Latin American seafood restaurant in the Warehouse District, is proud to announce that OwnerNick Bazan has invited Miles Prescott to be co-‐owner in addition to his current role as executive chef. The two restaurateurs made their partnership official earlier this month.
Prescott has worked in professional kitchens since 1993 and attended The New England Culinary Institute in Vermont. He has held several managerial roles as sous chef, chef de cuisine and executive chef. His specialty is in seasonal, sustainable, farm-‐to-‐table cuisine executed with technique and refinement. Prescott 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 garnered positive reviews from Gambit and The Times-‐Picayune, which named him one of the “New Chefs to Watch” for 2009.
Prescott has extensive experience executing traditional Spanish and Latin American cooking techniques from his time working under Chef Adolfo Garcia at RioMar. 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. “I am delighted to have Miles as my new business partner as we begin this new chapter of RioMar,” said Nick Bazan, co-‐ owner of RioMar.
“Miles has tremendous restaurant experience, in and out of the kitchen, and this is a great opportunity for him to move forward in his culinary career. He is extremely passionate about his work and I am constantly impressed by his innovation and flair for culinary artistry.”
Founded in 2000, and located in the heart of the Warehouse District in New Orleans, RioMar offers fresh seafood dishes and tapas prepared with exotic flavors and Creole influence. Owner Nick Bazan and Executive Chef/Owner 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).
Samantha Navarra — snavarra@uptown-‐pr.com — 985.974.8427