Gabriele’s professional experience commenced at Pasticceria Piave, where he was mentored by Silvano Lullini, noted as one of the best traditionally trained pastry chefs in Milan. During this formative period as a young chef, Gabriele developed skills in orchestrating large-scale production, which involved coordinating the various specialized departments of chocolate, pastries, gelato and sorbet, and breads.
With a desire for cultural exposure and training outside of Italy, Chef Riva found his way to the United Kingdom, where he worked as the Executive Pastry Chef at Nobu London. This marked an enthusiastic period of creativity and personal growth: by incorporating Japanese ingredients, Asian flavors and culinary methods into his desserts, Chef Riva found himself amidst a new world of possibilities. He was offered the directorship of the new pastry program and opening of Nobu’s midtown location in Manhattan, New York, where he received stellar reviews, including from the New York Times. He dedicated his time and knowledge to Nobu’s various national and international locations. Upon the completion of his tenure at Nobu, Chef Riva continued to build his foundation, focusing on the science of both Western and Eastern nutrition, and furthering his health and wellness studies. He has expanded his repertoire to include vegetarian and vegan diets, and to address lactose and gluten concerns. He implemented his expertise when he served as Executive Head Chef at the Gramercy Park Hotel.
Chef Riva’s modernist dessert concepts and ideas have been published in various prestigious culinary journals such as So Good.., Dulcypas, Dessert Professional, and many other online publications. He was asked to appear on the Martha Stewart show, where he presented his famous recipe for panettone. As a current Ambassador for Cacao Barry, Chef Riva conducts demonstrations of his unique chocolate ideations, judges national pastry competitions, and continues to develop new recipes and ideas for their many signature creations. He is involved in new ventures and specializations in the culinary field, as well as collaborating with artists of different disciplines. He recently developed the entire line, including the mochi ice cream product, for the company, Mochidoki. Currently, Chef Riva serves as Executive Pastry Chef at Spring Place in Manhattan, where he curates the entire pastry, bread, and chocolate programs, including for various events at Spring Studio. As his creations can attest, Chef Riva's knowledge, discipline, focus, and desire to innovate provide him a deep foundation to continue pioneering the frontier of the ever-expanding culinary landscape.
