Gloriann Rivera

Chef Gloriann Rivera grew up in Coamo, Puerto Rico, where her grandparents inspired her love of cooking. With her abuela, she made traditional pasteles and pastelillos, while her abuelo taught her to cook barbacoa with chickens and rabbits he raised. She moved to Orlando to attend Le Cordon Bleu, graduating in 2012, and began working with renowned chefs Brandon McGlamery and Brian Cernell at Prato and Luma in Winter Park.

In 2016, Gloriann joined Chef Norman Van Aken at 1921 in Mount Dora, leading the pastry and baking programs. The restaurant quickly earned regional acclaim, drawing diners from afar. She had the honor of cooking for The James Beard Foundation twice alongside mentors Chef Van Aken and Chef Kathleen Blake, which she considers extraordinary career highlights. A vital part of Chef Van Aken’s team for nearly a decade, Gloriann exemplifies the essence of New World Cuisine. Chef Van Aken praises her as “an authentic natural” and a key contributor to the guest experience. Gloriann cherishes time with her husband and young son, exploring Central Florida’s vibrant food and parks scene.