Joerick Rivera: Precision, Passion and a James Beard Nod in Western Puerto Rico

By: Tiffany Greer

We sat down with Joerick Rivera, the chef behind Bakku and Pa’l Monte in Rincón, to talk about food, life, and the journey that’s brought him to the top of the west coast culinary scene. The reason for the article was his recent win as Best Chef in What’s Up Rincón’s Readers’ Choice Awards, a recognition from the locals who know and love his food.

Shortly before our scheduled meeting, Joerick received exciting and unexpected news: he had been named a semifinalist for Best Chef: South by the James Beard Foundation. For those who don’t know, these awards are like “the Oscars” of the culinary world. It’s basically every chef’s dream. Fellow nominee and renowned Puerto Rican chef Raúl Correa was the first to share the news. He called while Joerick and his wife, Verónica, were driving back to Rincón. If you know Joerick, silence isn’t his thing, but he describes the remainder of that ride as completely quiet. He’s still processing the news, but the nomination seems to have made him more grounded and oddly, more humble.

Pa’l Monte: Puerto Rican Flavors, Reimagined

Ten years ago, Joerick opened Pa’l Monte with a simple goal: show that Puerto Rican cuisine could be inventive, thoughtful, and surprising. There are no rice and beans on the menu, not because he doesn’t love them, but because he wants to challenge narrow ideas of what local food can be.

The dishes are rooted in family flavors, inspired in part by his mother, a retired pastry chef. The execution, however, is modern and creative. Over the years, Pa’l Monte has become a Rincón staple, a warm and welcoming space where locals return again and again.

Bakku: Returning to Japanese Roots

After Hurricane María, both his home and Pa’l Monte were severely damaged. Joerick returned to the mainland to work. He stayed longer than planned, working alongside renowned Japanese chefs, perfecting his craft and techniques.

That experience became Bakku. The word means going back or return in Japanese. It’s a name with two meanings for him. First, it marks his return to Japanese cooking after taking a pause to open a Puerto Rican-style restaurant (Pa’l Monte). Joerick had previously run a sushi spot with a more Caribbean flair, and Bakku also represents a recommitment to traditional Japanese methods, moving away from the Caribbean-style sushi he had explored before.

At Bakku, Japanese precision meets the Caribbean’s rich marine resources. More than 60% of the seafood comes from local waters; often the same species found in Japan but with Puerto Rican names. Off-menu tastings, like a five-fish flight from different fishing spots along the west coast, let diners experience the island’s bounty at its best.

Outside the kitchen, Joerick is a devoted husband and father, warm, funny, and approachable. In the kitchen, he demands excellence in every plate, every service, and every detail. Nigiri, sashimi, tiradito, and crudo dishes reflect his philosophy: honoring tradition while embracing innovation.

Recognition: Local Love and Beyond

Winning the Readers’ Choice award highlighted the support from our community. Previous honors, including La Mafia’s Lagos de Oro and APUGA’s Cocina con Pasión finalist nods, recognized his contributions island wide, but the James Beard nomination brings a new level of visibility.

Even so, Joerick remains humble. Years ago, a friend told him he didn’t need a James Beard Award to know he was doing something right. The proof, his friend said, was already there: in a full parking lot at Bakku and the community that keeps coming back.

What’s Next

The James Beard Foundation will announce the finalists in March 2026 and reveal the winners later this spring. For Joerick, this is just the beginning. There’s a feeling of a whirlwind ahead: collaborations, press, and opportunities that could shine a bigger spotlight on the west coast culinary scene.

Part of that “what’s next” already includes Mesa Promesa Vol. 4 at Finca La Promesa on March 7. He’ll join Chef Manolo López for a fire-cooked, locally inspired shared-menu experience. It will be a celebration of west coast flavors, tradition, and connection around the table.

Precision Meets Passion

Bakku and Pa’l Monte reveal two sides of Joerick Rivera: one rooted in family and comfort, the other in meticulous craft and Japanese technique. Together, they tell the story of a chef who is elevating the west coast culinary scene, showing other chefs that it can be done and encouraging them to explore their own creativity. Through it all, his focus remains on what matters most: his family, his craft, and the community that has supported him from the start. At home, he brings warmth and humor; in the kitchen, discipline and intensity. For Joerick, the real story isn’t the awards. It’s the impact he’s making, plate by plate, service by service, right here in Western Puerto Rico. And now, with the James Beard recognition, more people are starting to take notice.

*Photos by Ghost Edits PR