Chef Richard Sandoval Biography

Growing up in Mexico City Richard Sandoval would join his grandmother in the kitchen and gather around her large table with family to enjoy lively Mexican feasts prepared from scratch.
From his grandmother he learned to respect fresh authentic ingredients and to create the vibrant flavors that turned family dinners into celebrated events. Meanwhile his restaurateur father – owner of Madeiras in Acapulco and Villa Fiore also in Acapulco –imparted lessons in service and restaurant management.
Sandoval who was once a professional tennis player and had toured the world participating in prestigious matches had such a passion for food that he decided to enroll in the Culinary Institute of America. Upon graduation he gained the attention of New Yorkers with his contemporary French restaurants Savann and Savann Est. Soon though he returned to his first love – the food of his childhood and in 1997 he opened Maya his flagship modern Mexican restaurant in New York.
During the past 15 years Sandoval’s career as a chef and restaurateur has evolved to include serving as a culinary consultant television personality cookbook author and brand ambassador. Richard Sandoval Restaurants (RSR) is now a leading international restaurant group with over 35 concepts spanning Arizona California Colorado Florida Nevada New York Virginia and Washington D.C. as well as in Dubai Mexico Qatar and Serbia. Restaurant Hospitality recently named Richard Sandoval Restaurant’s as one of the “25 Coolest Multi-concept Companies.”

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