Staff

DOUG RIESS
Executive Chef
Hometown: Long Island
Favorite Food: Old Mexican
Favorite Vacation Spot: Grand Canyon & Lake Tahoe
Favorite Thing To Do On Day Off: Go To The Gym & Fishing

Richard Davis
Sous Chef

Isabelle Behnam
General Manager
ibehnam@ftlauderdaleriverhouse.com

Emily Yaniszewski
Director of Catering
emyan@ftlauderdaleriverhouse.com



Chef Doug Riess
River House Restaurant

BIO
If its fresh we use it. I have been working with local purveyors for years to assure the freshest ingredients possible. I do not like to label my cuisine because I am using what is available or what I like at the moment. I consider my food to be comfort food. Using ingredients that our guest can relate to. Asian, Caribbean and Mexican cuisine's are influences that I use with my cooking. I am simple and straight forward with my food ideas. I do not add ingredients just for the sake of it. Think of peasant food brought up a few notches.

Training and Roots
I have no school training, I was lucky enough to work in situations were I could experiment with food ideas that interested me. Bar managed at the South Rim Grand canyon, Furnace Creek Death Valley, Kirkwood Ski Resort Lake Tahoe. Waited tables at casino's in Lake Tahoe, Rochester, N.Y. , My first cooking gig was as a river guide in California for groups of 12 to 32 people. Started at Mark's Place in 1986, two years later became chef de cuisine for ten years. I have been at The River House since November 2000 and actively working on making it the best that it can be in Fort Lauderdale.