Restaurant entrepreneur and head chef of the award-winning 4 Rivers Smokehouse, John Rivers spent 2 decades traveling the country honing his taste and talent for barbecue. The Jacksonville native and Florida State University graduate ended a 20-year career in healthcare as president of a billion-dollar company to pursue a passion for helping children through his garage-based Barbecue Ministry, a bold switch fueled by faith and supported by family.
With 12 restaurant locations in Florida and plans for expansion this year, John has received national recognition. He's cooked at the James Beard House in NYC and participated four consecutive years in the Food Network South Beach Wine & Food Festival and two years at the Atlanta Food & Wine Festival. Other renowned outlets, including USA Today, Cooking Light, Food & Wine, The Local Palate, Saveur and Good Housekeeping have also featured Rivers and the growing 4R brand.
John’s latest restaurant concept, The COOP, has quickly become a neighborhood favorite, with its fresh take on Southern comfort foods. He recently published his 1st book, The Southern Cowboy cookbook, and serves on numerous charity and school boards.
4Rivers
Restaurant entrepreneur and head chef of the award-winning 4 Rivers Smokehouse, John Rivers spent 2 decades traveling the country honing his taste and talent for barbecue. The Jacksonville native and Florida State University graduate ended a 20-year career in healthcare as president of a billion-dollar company to pursue a passion for helping children through his garage-based Barbecue…
Restaurant entrepreneur and head chef of the award-winning 4 Rivers Smokehouse, John Rivers spent 2 decades traveling the country honing his taste and talent for barbecue. The Jacksonville native and Florida State University graduate ended a 20-year career in healthcare as president of a billion-dollar company to pursue a passion for helping children through his garage-based Barbecue Ministry, a bold switch fueled by faith and supported by family.
With 12 restaurant locations in Florida and plans for expansion this year, John has received national recognition. He's cooked at the James Beard House in NYC and participated four consecutive years in the Food Network South Beach Wine & Food Festival and two years at the Atlanta Food & Wine Festival. Other renowned outlets, including USA Today, Cooking Light, Food & Wine, The Local Palate, Saveur and Good Housekeeping have also featured Rivers and the growing 4R brand.
John’s latest restaurant concept, The COOP, has quickly become a neighborhood favorite, with its fresh take on Southern comfort foods. He recently published his 1st book, The Southern Cowboy cookbook, and serves on numerous charity and school boards.
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