Alejandro Rivero, Sous Chef at Blackthorn Club in Jonesborough, Tenn., started cooking at a bakery and a family-and-friend-owned food truck in Venezuela when he was 12 years old, igniting his curiosity of mixing flavors and sparking his passion for innovative plating. He continued honing his culinary skills in the hotel industry, before moving to the private club world where his childhood dream of being a chef came true.
With inspiration from his family in Venezuela along with Lebanese and Spanish cuisine as well as various Southern influences like Appalachian and Creole, Rivero’s cooking style is versatile and combines a wide variety of flavors.