MEET THE CHEF: Richard Sandoval of MAYA NYC, La Hacienda at Fairmont Scottsdale Princess, Stoke & Rye, Toro Toro at Four Seasons Houston, Ciclo at Four Seasons Austin, and 60+ More
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We sat down with famed Restauranteur and Executive Chef Richard Sandoval of Richard Sandoval Hospitality, a contemporary Latin restaurant group with over sixty restaurant concepts.
Source: Richard Sandoval Hospitality
Award-winning restaurants include MAYA in New York, New York, La Hacienda at the Fairmont Scottsdale Princess in Scottsdale, Arizona, Stoke & Rye at Westin Riverfront Resort in Beaver Creek, Colorado, Toro Toro at Four Seasons Hotel in Houston, Texas, and Ciclo at Four Seasons Hotel in Austin, Texas, and more.
Where did you grow up, and where have you traveled to that has helped inspire and shape your cooking philosophy?
I learned many of my own business skills from my father who was a restaurateur in Acapulco. From my grandmother in Mexico City, I developed my love of cooking. However, my focus growing up was tennis. I wanted to be a professional tennis player and was playing in college, and I had to make a decision whether I was going to go teach tennis or go into another profession. Growing up in Mexico with my grandmother I was always around a lot of food. Everything in our culture revolves around food... I was always migrating towards the kitchen so I chose to go to culinary school and the rest is history! In 1997, I opened Maya, a modern Mexican restaurant focused on authentic cuisine. Maya is celebrating it's 25th anniversary this year!
Source: Richard Sandoval Hospitality
Tell our readers an interesting fact or two about yourself.
I have opened over 60 restaurants worldwide & I have two kids that I am extremely proud of!
Tell us about your absolute favorite food and why readers should try it if they haven’t already.
Ceviche. It's one of my favorite dishes to create because there are so many different ways to prepare it, and it always tastes so fresh.
Source: Richard Sandoval Hospitality
What are three ingredients that you simply couldn’t live without?
Salt, chiles and lime.
We love the art behind plating. What do you love about designing the perfect dish?
My cooking style is “old ways, new hands,” where I take the authentic Mexican ingredients I used with my grandmother and put a modern, global spin on them inspired by my world travels.
Source: Richard Sandoval Hospitality
Tell us about one of the most creative dishes you’ve created?
I can't really pick one in particular, but I love highlighting lesser-known dishes from Latin America and putting a modern spin on them so our guests can experience the flavors & traditions of Latin cuisine.
Source: Richard Sandoval Hospitality
Share your most recent awards and accreditations with us!
I was humbled to receive “National Toque d ’Oro,” Bon Appetit’s “Restauranteur of the Year,” Cordon d'Or’s “Restauranteur of the Year” & James Beard Semi-Finalist for “Outstanding Restaurateur.”
What are some of the latest trends you’re seeing in top restaurants across the globe?
Interactive and theatrical cuisine, which we are having fun experimenting with at some of our restaurants. For example, at dLeña in Washington D.C., we mezcal-flambée a Tomahawk steak table-side on a cart—the guests love it!
What’s your favorite cocktail or beverage of choice?
Tamarind Margarita.
What do you love most about being an Executive Chef and Restauranteur?
Opening new restaurant concepts every year—which means he opportunity to create opportunities for guests to travel around the world with their tastebuds!
Source: Richard Sandoval Hospitality
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