In this episode of Flavors Unknown, I sit down with Chef Joerick Rivera, the culinary mind behind Bakku, a Japanese crudo bar in Rincón, Puerto Rico, and Palmonte, where he explores Puerto Rican flavors with a modern twist.

Despite initially resisting the idea of becoming a chef, Rivera has established himself as a pioneer, bringing Japanese precision to a town best known for its laid-back surf culture. We dive into his unexpected journey from reluctant cook to restaurant owner, how he navigated skepticism to make Bakku a success, and his process for balancing Japanese technique with Puerto Rican influences.

Chef Rivera shares his approach to dish creation, the importance of supplier relationships, and why he refuses to take reservations at Bakku. Plus, we get into the most underrated Puerto Rican dishes, pet peeves in the kitchen, and what he eats when no one’s watching.

What you’ll learn from Chef Joe Rivera at Bakku

• Childhood Food Memories – The flavors that shaped Joe Rivera early years (3:55)
• A Reluctant Start – Why he initially didn’t want to become a chef (5:29)
• A Bold Culinary Gamble – Opening Bakku, a Japanese-inspired restaurant in a surf town (6:53)
• Training with Chef John Okura – Lessons learned in Florida (7:44)
• Community Reception – How locals embraced Bakku despite early doubts (8:43)
• Building During a Crisis – Running a restaurant through a pandemic (10:20)
• The Inspiration Behind Bakku’s Menu – From concept to execution (11:13)
• Hurricane Maria’s Impact – How it changed his perspective (12:34)
• Signature Dishes at Bakku– The story behind his octopus carpaccio (14:37)
• Why No Reservations? – The philosophy behind Bakku’s approach (20:04)
• Creativity in the Kitchen – His research-driven process for developing new dishes (22:13)
• A Culinary Guide to Puerto Rico – His recommendations for must-try spots (27:59)
• Guilty Pleasure Food & Pet Peeves – What surprises him about home cooking (30:47, 34:25)
• The Most Underrated Puerto Rican Dishes – And why they deserve more lov