Mexican chef and restaurateur, Richard Sandoval, has dedicated his career to educating people about traditional Mexican cuisine. With over 20 years of experience, Sandoval has shattered stereotypes surrounding Mexican food through his 60-plus concepts spanning across 11 countries. In addition to his culinary ventures, he has also authored two cookbooks and a children’s book that promotes the importance of food systems and sustainability. Recently, Sandoval spoke about the significance of preserving traditional Mexican cooking and his commitment to UNESCO’s mission.
Sandoval’s passion for food began at an early age, as he spent much of his childhood in Mexico City with his grandmother. She was a talented Latin cook and introduced Sandoval to flavorful dishes like pozoles and homemade mole. Later on, his family relocated to Acapulco, where his father owned an upscale international restaurant. This exposed Sandoval to a variety of cuisines and ingredients that would shape his palate and influence his future career.
As a teenager, Sandoval aspired to become a professional tennis player and even competed at the collegiate and ATP satellite levels in Europe. It was during this time that his culinary viewpoints expanded as he traveled throughout the continent. At 13, he immigrated to Newport Beach, California, to pursue his tennis ambitions at top schools. However, upon arrival, Sandoval was disappointed to find that the school cafeteria’s version of tacos bore no resemblance to the authentic Mexican delicacy he knew. This experience fueled his desire to introduce the world to the elevated Mexican cuisine he grew up with.
Realizing that his tennis career wouldn’t provide a sustainable future, Sandoval made the decision to pursue his true love—food. He enrolled in the Culinary Institute of America in New York and gained invaluable experience working at his father’s restaurant in Mexico. Armed with a combination of culinary skills and business acumen, Sandoval opened his first restaurant, Saban, in New York City. He aimed to create approachable fine dining that incorporated Latin, Italian, American, and French flavors. Eventually, he opened Maya, his first Mexican restaurant, and faced initial skepticism from customers who compared it to casual Tex-Mex establishments. Undeterred, Sandoval challenged critics to compare his offerings to the best Italian and French restaurants, highlighting the use of quality ingredients and his innovative interpretations.
Over time, Sandoval’s approach to Mexican cuisine started to garner recognition and respect. The New York Times awarded his restaurant two stars, and people began to appreciate the intricacies of Mexican food and culture. Today, Mexico City boasts some of the world’s top-rated restaurants, showcasing the innovation and sophistication of Mexican cuisine.
As a Latino chef, Sandoval is proud to embrace his culture and traditions while expanding his culinary talents and changing the perception of Mexican food globally. He recognizes the importance of preserving Mexican cuisine, which is listed as a UNESCO protected cultural heritage. Sandoval actively spreads education about Mexican food and culture through his restaurants and annual culinary campaigns. For example, leading up to Día de Los Muertos, Sandoval’s restaurants worldwide teach diners about remembrance and integrity on this Mexican holiday.
Throughout his 30-year career in the restaurant industry, Sandoval never planned to open as many restaurants as he has. However, due to his unwavering passion for Mexican food and culture, people have recognized Sandoval’s influence, ultimately leading to the establishment of numerous successful restaurants. As he continues to shape the perception of Latin cuisine, Sandoval hopes to leave a lasting legacy and create opportunities for future Latin chefs. He encourages aspiring chefs to embrace their own cultural backgrounds and traditional recipes while infusing them with their unique touch.
In conclusion, Sandoval believes that as ambassadors of our respective cultures, we have a responsibility to preserve and promote them. Food has a remarkable ability to bring people together and highlight our commonalities. Sandoval’s mission is to bridge cultural gaps and create connections through the universal language of food.
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