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Meet our culinary team

The Riverside Hotel’s dynamic team is the key to its culinary success. Their attention to detail and commitment to quality service has helped ensure our restaurants and bars remain among the best in Fort Lauderdale.

Chef Toby Joseph

Toby Joseph, Executive Chef
An acclaimed chef, Toby Joseph oversees all food and beverage operations at the Riverside Hotel. This includes managing a staff of 35 and crafting extensive wine lists and creative menus for special events.

Prior to joining the Riverside Hotel in 2009, Joseph worked in Houston as the Executive Chef at the acclaimed St. Regis Hotel, where he assisted in the opening of two restaurants—The Astor Court and The Remington Grill—both voted by Zagat 2003 – 2006 as one of the “100 best hotel restaurants.” He has also collaborated on special events with such culinary masters as Daniel Boulud, Wolfgang Puck, and Norman Van Aken.

Joseph is a Boston native and a graduate of Johnson and Wales University, with a degree in culinary arts. He is a member of the American Culinary Institute of America and holds a series of awards.

F&B Director Jason Cotter

Jason Cotter, Director of Food & Beverage
From the development of an outdoor nightclub and pool-side food and beverage service to the creation of special wine lists, Jason Cutter has helped to improve the Riverside Hotel’s already strong food and beverage operations.

With nearly 10 years of successful experience in the restaurant and hospitality industry already under his belt, Jason joined the Riverside Hotel in 2010 as Director of Food and Beverage. He currently oversees all food and beverage outlet operations at the hotel and has played a crucial role in property’s overall success. 
 
Prior to joining the Riverside Hotel, Cotter was the general manager and beverage director at Riley’s, Seafood-Steak-Lounge in Ft. Lauderdale. He also served as manager and assistant sommelier at the famed Emeril’s Miami Beach restaurant.

A graduate of Johnson and Wales University, Cotter holds an Associate of Arts Degree in Hospitality and Restaurant Management, with a focus in hospitality accounting.