Born and raised in Ponce, Puerto Rico, Rios has spent years refining his craft in some of the nation’s top restaurants and hospitality brands, including Disney Springs Resort, Kona Grill, Wolfgang Puck, and Ceviche Tapas Bar and Restaurant.
His training at Le Cordon Bleu College of Culinary Arts and certification in hospitality and tourism from Florida Atlantic University have shaped his approach to food, one that blends precision, creativity, and cultural storytelling.
From the kitchen to the spotlight
Cooking on “Chopped” is not for the faint of heart. With the clock ticking and a basket full of mystery ingredients, competitors must think fast, innovate, and execute flawless dishes under intense pressure.“When the cameras are rolling, it’s a whole different ball game,” Rios recently told Creative Loafing Tampa Bay. “In a real kitchen, you focus on efficiency and quality without worrying about an audience watching your every move. But both environments demand adaptability and quick decision-making.”
His biggest challenge? The unpredictable mystery basket.
“Not knowing what would be inside meant I had to rely on my instincts and experience. I had to adapt on the fly while racing against the clock. It was high-pressure, but I loved every second of it,” he said.
While he didn’t enter the competition with a strict strategy, Rios prepared extensively, fine-tuning his ability to work under pressure and perfecting techniques that could be applied to any given challenge.
Roots in Puerto Rican cuisine
Throughout his career, Rios has drawn inspiration from his Puerto Rican heritage, using bold flavors and traditional techniques to craft his culinary identity. His love for food began in his grandmother’s kitchen, where he learned to make arroz con gandules, his all-time favorite dish.“The secret to my grandmother’s recipe was the salted pork and lard, it created a depth of flavor that still influences my cooking today,” he said. “Puerto Rican food is all about high-quality ingredients, tradition, and bold flavors, and I bring that spirit into everything I create.”
His experience working for top-tier restaurants and hospitality groups like Disney and Wolfgang Puck also played a crucial role in preparing him for the competition. The roles taught him how to manage “high-pressure environments, think on my feet, and deliver top-tier food.”
A win for Tampa Bay’s evolving food scene
With his February “Chopped” victory under his belt, Rios is already channeling the experience into new creative ventures at Union New American.“I’m experimenting with new dishes that fuse my Puerto Rican roots with modern American cuisine, using seasonal and local ingredients to elevate the menu,” he shared.
Looking ahead, Rios sees Tampa Bay’s food scene continuing to grow into a dynamic, diverse culinary destination.
“I want to be part of that movement, bringing my heritage into the mix, pushing the boundaries of tradition, and showcasing how diverse cultures can enrich modern American cuisine.”
His influences stretch beyond his personal experiences, citing culinary giants like Thomas Keller, Grant Achatz, and Ferran Adrià as inspirations. “I’ve learned invaluable lessons from great chefs, cooking shows, and my formal education. I’m excited to keep pushing the envelope and contribute to Tampa’s future as a true food city.”
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This article appears in Apr 3-9, 2025.