RIGOBERTO “RIGO” CERVANTES MANAGER / PARTNER
One of the founders of La Contenta in 2015, Rigo has long trajectory in the hospitality industry. From Guadalajara, Jalisco, Mexico, the birthplace of tequila, he share his love for his country traditions, gastronomy and culture.
He came to New York City in 2005, and started to work in the restaurant industry, Rigo began to understand what a versatile and popular spirit tequila is. Following stints as a busboy and waiter, Rigo began working as a bar back under the tutelage of his cousin Alex Valencia and Miguel Aranda who introduced him to a new world of agave-based spirits and flavor combinations.
Rigo eventually became a bartender at Yerba Buena in the East Village where he worked for several years and fine-tuned his mixology skills.
Rigo combines mixologists skills with his leadership and management skills to direct the front of the house, where he creates the perfect atmosphere where the customer experience and impeccable service in every visit.
ALEX VALENCIA BARTENDER / PARTNER
Alex began his career in the service industry in 2003, and had the opportunity to follow his true passion: Mixology three years later in 2006.
Alex started working alongside some of New York City best bartenders. During that time, he was able to hone-in careful mixing skills, learn and create new techniques, and ultimately develope recipes that have become modern signature drinks.
Alex pushes his creativity and talents, so much that he has been fortunate enough to quickly garner recognition from industry peers, local, and international press including Television. In 2008, he was part of the opening team of the trendy Latin fusion eatery Yerba Buena in New York City’s East Village. Following the success of the first location, he was named head bartender and bar manager at the second Yerba Buena in the West Village, where he was tasked with creating the restaurant’s cocktail program. Alex was then praised to receive prestigious accolades from publications such as The New York Times, New York Magazine, The New Yorker, and many more for the work at both Yerba Buena locations.
In 2012, Alex began working as the head bartender at The Flatiron Room, a beautiful whisky bar with more than one thousand whiskies. Shortly thereafter, Alex has been extremely humbled to have his whisky recipes published in the book: Whiskey Distilled: A Populist Guide to the Water of Life, by Heather Greene.
Alex has a passion for educating the public in the art of creating cocktails through his mixology classes since 2010, as well as being a mentor to several up and coming new bartenders. In 2011, Alex was fortunate to be nominated by a local news publication as one of New York’s best bartenders, and won awards at national mixology competitions over the years. Alex opened La Contenta NYC in 2015 and now have three locations with the same name
RAFAEL “RAFA” CERVANTES MANAGER/ PARTNER
With more than 15 years of experience in the industry, Rafael Cervantes “Rafa” started as a busboy, advancing to the position of runner and later as a waiter where he learned in fine dining restaurants such as Il Punto. His desire to evolve and his talent for providing the best service serve today as a driving force for his team, whom he directs and motivates to be better and give their best in every shift. Co-founder of La Contenta since its inception in 2015 and FOH manager is an example of improvement and perseverance.
MANUEL QUINTERO CHEF
Many produces some of the most flavorful food that La Contenta has ever seen. Being born and raised in Puebla he spent most of his time recreating his mother and sister’s recipes at his kitchen, developing curiosity for new textures and adding another ingredients to give another dimension of flavor to his salsas. He migrated to the United States in 2003 and rapidly started to work in French Roast as dishwasher where he was constantly exposed to new techniques and flavors. Many started to learn and escalated to the kitchen acquiring an experience that helped him fuse with his Mexican roots.
As Chef Many career advances, we just fall deeper in love with his craft, and we hope youll get a chance to try his delicious dishes in action soon!