Chef Marco Rivera has always had a passion for food, but his journey to crafting the perfect dish wasn’t as straightforward as one might think. Growing up in a small town, Marco’s early exposure to cooking came from his grandmother, whose home-cooked meals filled the kitchen with warmth and unforgettable aromas. It was there, surrounded by rich flavors and love, that he realized he wanted to make food his life’s work.
After studying culinary arts in New York, Marco worked in several high-end kitchens, learning from renowned chefs and perfecting his craft. Eventually, he found his way back to his roots and opened La Bella Tavola, a cozy Italian-inspired restaurant in the heart of his hometown. Here, Marco set out to create not just a menu, but an experience — one that combined traditional techniques with modern flair.
One dish that’s become the star of La Bella Tavola is his signature risotto al tartufo. It’s a dish that perfectly encapsulates Marco’s approach to cooking: simple, yet elegant, with layers of complexity that take time to unfold. The risotto is made with carefully sourced Arborio rice, slow-cooked in a rich vegetable stock, and finished with a generous amount of truffle oil and fresh shaved black truffles. It’s all about balancing the earthy richness of the truffle with the creamy texture of the risotto — a dish that invites the diner to savor every bite.
A typical day for Marco starts early in the morning, when he heads to the local farmers’ market to handpick the freshest ingredients. “I believe the best dishes start with the best ingredients,” Marco says as he carefully selects ripe tomatoes, fragrant herbs, and quality meats for the day’s specials. The chef’s dedication to sourcing locally is evident in every dish that comes out of his kitchen.
By midday, Marco is already in the kitchen, overseeing his team as they prep and prepare for the dinner rush. The kitchen hums with energy as he works side by side with his chefs, offering guidance and encouragement. His attention to detail is unmatched, and it’s no surprise that La Bella Tavola has become a beloved local spot.
As the evening begins, Marco’s risotto al tartufo flies off the shelves, each plate a testament to his years of hard work and passion. Watching his guests enjoy the dish, Marco smiles, knowing that every ingredient and every step in the process has come together to create something truly special. It’s moments like this that remind him why he started cooking in the first place: to bring people together through food.
