OUR TEAM
Chef-Owner—Adolfo Garcia
In a town filled with world-renowned Creole restaurants, Chef Adolfo Garcia stands out. He’s a culinary traditionalist and pioneer. You won’t find, gumbos, remoulade or bread pudding on his menus, however. Flavorful dishes are deeply imbued with Adolfo’s unique heritage and experience. read more …
Co-Owner—Nicolas Bazan III
Bazan, who oversees the front of the house while Chef Adolfo Garcia works his magic in the kitchen, strives to foster a comfortable, relaxed atmosphere for RioMar’s guests. He considers one of his greatest assets towards this end to be his staff. RioMar’s well-trained team of waiters and waitresses harmoniously work together, sharing tables and tips, as they advise guests about menu selections. read more …
Chef de Cuisine—Miles Prescott
With experience running the gamut from Southern Soul to Tuscan, French, and Californian cuisines, Miles has gained a rich and varied culinary store of knowledge. Working with Chef Adolfo at RioMar, Miles continues to draw from travel and his experience as Sous Chef of Del Toro, Chicago’s first authentic Catalon Tapas restaurant. Traditional Spanish flavors and Latin American seafood dishes come together in the kitchen at RioMar bolstered with seasonal ingredients. His innate curiosity fuels his culinary exploration. read more …
Beverage Manager—Missy Ralls
She approaches her craft with a passion for hospitality and well-executed drinks. Her wine knowledge spans both old world and new. She oversees beverage service standards for three culturally distinct restaurants. With each drink, Missy Ralls covers a lot of ground. read more …
