Monterrey's Koli and Cometa Take Over Hotel Jerome

Rodrigo Rivera Rio Zambrano decided to enter the professional world of gastronomy in 1999, working in different kitchens, and years later decided to study a degree in gastronomy at the ICUM campus Monterrey. In 2015, he opened – with his brothers – his life project, called KOLI Cocina de Origen. The result is a multi-awarded gastronomic concept recognized for exploring the cuisine of northeastern Mexico, its flavors, culture and traditions, nominated in 2022 in the 50 Best Restaurant Latin America.

Daniel Rivera Río was born in the state of Hidalgo and at a very early age he moved to the state of Nuevo Leon, where his natural curiosity for good food began. Some time later, he moved to Vancouver to study, where out of necessity he began to work in small restaurants as a dishwasher's assistant. Back in Monterrey, he began to study gastronomy and started his way in the world of food trucks, with his first venture called Food Fellas, which was an eclectic cuisine that mixed Mexican, American and Asian cuisine.

In 2010, Patricio Rivera Río decided to study Food Service Management at the Instituto Regiomontano de Hotelería, and once graduated, joined his brothers to open Koli Cocina de Origen Restaurant, where his passion for wines and beverages increased. Patricio's mission is to create a legacy of people committed to local gastronomy and to professionalize the industry.