ProAbition has been on Main Street since 2012. When Roddy Barberan arrived in 2025 as executive chef, the restaurant entered a new chapter — one that aims to keep the identity that made it a downtown fixture while updating the kitchen.
"I saw tremendous potential in the kitchen and an opportunity to contribute to a restaurant that already had an established reputation while helping shape its future," Roddy said.
He was looking for a restaurant that valued creativity, quality and hospitality equally — one that had earned community trust but still had room to grow. Riverside, he found, was that place.
A Foundation in Family
Roddy was born and raised in Chone, Ecuador, a region defined by agriculture, livestock and cooking traditions that go back generations.
His earliest memories aren't of restaurants or culinary school. They're of family gathered around a table, watching people he loved prepare meals from locally grown ingredients.
"Food was more than nourishment," he said. "It was a way to bring people together."
Working across different culinary traditions throughout his career, Roddy realized the flavors he grew up with could be elevated and refined without losing their authenticity.
"My roots are Latin American, but my professional career has exposed me to a wide range of culinary traditions and modern techniques," he said. "I enjoy taking the vibrant flavors I grew up with and presenting them through refined techniques that create a modern dining experience while maintaining authenticity."
Three Principles
During service, Roddy's philosophy guides everything: respect the ingredient, honor technique and create memorable experiences.
"Every dish should have purpose," he said. "I want guests to recognize familiar flavors while discovering something unexpected. Great food doesn't need to be complicated — it needs to be thoughtful, balanced, and executed consistently."
That discipline shows up in how he develops dishes. He starts with an ingredient or flavor combination that inspires him, then tests and refines repeatedly until every component has a reason to be there.
"The goal is to create a dish that feels effortless to the guest even though a tremendous amount of thought has gone into its development," he said.
One dish embodies this: ProAbition's Guinness Braised Short Rib. The slow-braised dish takes patience and technique to execute, and Roddy considers it a signature.
"That dish combines patience, technique, and comfort while delivering bold flavor and elegance," Roddy said. "It represents the balance I strive for: approachable food elevated through craftsmanship."
Behind the Scenes
Much of the work happens in preparation and sourcing, long before the first guest sits down.
In sourcing, Roddy looks for consistency, freshness, seasonality and suppliers who care about their products as much as ProAbition does.
"Quality begins with sourcing," he said. "Building strong relationships with vendors is important because great ingredients allow the kitchen to perform at its highest level."
Service runs on the same precision. Preparation and communication set the tone hours before the first guest arrives, and once service starts, Roddy's role is to maintain standards and support the team at every station.
He doesn't see the kitchen as one person's vision.
"A successful kitchen is never about one person," Roddy said. "It's about the entire team working together. I believe in creating an environment where people are challenged, supported, and encouraged to grow professionally."
He takes mentorship seriously, wanting team members to understand not just how to execute a task but why it matters.
A City Ready for the Work
Roddy arrived as Riverside's dining scene was changing.
"Riverside's culinary scene has become more sophisticated and adventurous," he said. "As the city grows, restaurants have an opportunity to push creative boundaries while remaining accessible to the community."
ProAbition, he believes, sits at the center of that moment as one of Downtown's anchors. And for Roddy, that responsibility extends beyond the plate.
Every menu, event, and guest experience is an opportunity to strengthen the restaurant's connection with the community, and ProAbition participates in community events, partnerships, and charitable efforts.
"We want ProAbition to be a place where people celebrate milestones, build relationships, and create memories," he said.
When visitors from out of town walk through the door — whether they're here for the Convention Center, the Mission Inn, or just curious about what Riverside has to offer — Roddy wants them to see the city's diversity, creativity and ambition reflected in what's on their plate.
"I want them to see Riverside as a city with culture, diversity, creativity, and ambition," he said. "Our food reflects many influences while maintaining a strong sense of place and hospitality."
Looking ahead, Roddy sees ProAbition refining its identity while elevating techniques, expanding seasonal offerings and developing new guest experiences. A talented team, a supportive ownership group and a city embracing culinary excellence, he said, give the restaurant room to grow.
"The opportunity to build something meaningful," he said when asked what excites him most about cooking at ProAbition right now. "We have all the pieces in place."
What to Order
For first-time visitors, Roddy recommends starting with one of the restaurant's signature appetizers, followed by the Guinness Braised Short Rib or one of the seafood offerings.
"That combination showcases both the comfort and sophistication that define our menu," he said.
For a single dish that reflects Riverside itself, Roddy suggests asking what's special that night — a dish combining local ingredients, Latin influences, and modern technique.
When he's not at ProAbition, Roddy gravitates toward comfort — a great burger, grilled seafood, or traditional Ecuadorian food with family and friends.
"It reminds me why I fell in love with cooking in the first place," he said.
More information: ProAbition is located at 3597 Main Street in Downtown Riverside. For reservations, hours, and current menu offerings, visit proabition.com or call (951) 651-0554.
