Dick Rivera is the former President and COO of Darden Restaurants, the world's largest casual dining company whose holdings include Red Lobster and Olive Garden. Rivera previously served as President of RARE Hospitality, Inc., the owner of Longhorn Steaks, and as President and CEO of T.G.I. Friday's. He is a past IFMA Silver Plate and WFF Trailblazer Award winner, a director of the National Restaurant Association (NRA) and a trustee of the NRA's Educational Foundation.
Rivera left Darden Restaurants in January 2004 and discovered Doc Chey's after extensive research into the casual Asian segment. "I was impressed with the seven- year track record of Doc Chey's, the quality of their food, and the overall dining experience. When I got to know Rich Chey (Founder and CEO), his management team, and their approach to the business, I decided that I wanted to be a part of this brand. The booming Asian segment combined with the strengths of Doc Chey's points to tremendous long-term growth potential," Rivera stated.
Rivera is joined by John Metz, Jr. who will provide Doc Chey's with culinary and operational direction. He is chef and co-owner of Aqua blue Restaurant & Bar, Hi Life kitchen & cocktails and Sterling Spoon Catering, a contract management company, located in Atlanta. Metz previously served as Executive Chef and Director of R&D for Carlson Worldwide, the franchisor for T.G.I. Fridays. Metz is a graduate of The Culinary Institute of America and Penn State University, and a board member of the National Restaurant Association and the Distinguished Restaurants of North America (DIRONA). Metz stated, "Doc Chey's is capitalizing on several significant consumer trends - the move toward healthier, more balanced eating and the preference for more varied cuisines and bolder flavors."
"We are very excited to add Dick and John to our team," said Doc Chey's Founder and CEO Rich Chey. "They bring a tremendous amount of strategic and operational experience to Doc Chey's and they have done it with some of the best concepts and restaurant companies in the industry. Their day to day involvement with Doc Chey's becomes a valuable asset for our brand and its growth potential."
The first Doc Chey's opened in 1997 and they currently operate four restaurants in Georgia and North Carolina. "We have spent the past seven years refining our brand and our systems," said Chey. "With the addition of Dick and John to our executive team, we are now ready for aggressive expansion by partnering with proven multi-unit franchise operators who share our business values and understand the importance of maintaining the integrity of the Doc Chey's brand."
Doc Chey's Asian Kitchen is a casual neighborhood restaurant serving a Pan Asian menu that encompasses the cuisines of China, Japan, Thailand and Vietnam. Menu categories include dim sum, salads, soup bowls, noodle bowls, and rice plates as well as a complete beverage menu of beer, wine, sake, herbal and green teas. The restaurants feature communal tables, counter seating and an exhibition kitchen where guests can watch their food being prepared fresh-to-order in traditional Chinese woks.
For franchise and contact information on Doc Chey's, see www.doccheys.com.
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