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    Richard Sandoval, Chef/Restaurateur

    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 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 opened Maya, his flagship modern Mexican restaurant in New York.

    During the past 18 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 40 concepts spanning Arizona, California, Colorado, Florida, Nevada, New York, Virginia and Washington, D.C., as well as in Dubai, Hong Kong, Mexico, Tokyo, Qatar and Serbia. Restaurant Hospitality recently named Richard Sandoval Restaurants as one of the “25 Coolest Multi-concept Companies.”

    With the broad range of restaurants in his portfolio, Chef Sandoval combines authentic Latin ingredients with international flavors and inventive techniques to create new and unexpected concepts and cuisines such as modern and coastal Mexican, Latin-Asian, Peruvian and Pan-Latin.

    Chef Sandoval has entered into creative partnerships over the years. In 2003, he opened Pampano in New York City with world-renowned opera
    star Plácido Domingo. In 2013 he partnered with Peruvian chef Jaime Pesaque of Mayta restaurant in Lima to open Raymi, also in New York City.

    In Washington, D.C., Sandoval partnered with noted sushi chef Kaz Okochi to open Masa 14. Sandoval soon expanded in the D.C. market opening El Centro D. F., Zengo and El Centro D.F. Georgetown, as well as acting as a consultant to Ambar, the city’s first Eastern European restaurant. In February of 2014, Sandoval opened a new DC location – his award-winning restaurant and nightlife concept, Toro Toro.

    Most recently, Sandoval introduced Pan-Latin cuisine to Serbia with the opening of Toro Latin Gastrobar in Belgrade, which was named “Best Restaurant in Serbia” by Tripadvisor. Soon after, Sandoval partnered with the well-known Fairmont Scottsdale Princess to open Toro Latin Restaurant and Rum Bar. In June of 2015, Sandoval’s popular pan-Latin steakhouse, Toro Toro was the newest addition to the private island of Marsa Malaz Kempinski at The Pearl-Qatar. In August of 2015, Sandoval partnered with the Fairmont Mayakoba in Riviera Maya to introduce three new concepts inside the resort. El Puerto, Brisas and La Laguna feature curated menus offering modern Mexican and Latin-Asian fusion cuisine.

    Sandoval has developed menus for American Airlines First Class cabin, as well as many of the world’s leading hotels. He is equally passionate about tequila and has curated one of the largest collections in North America and the Middle East and aspires to educate diners on their quality and diversity. A frequent participant at international food and wine festivals, Sandoval’s recent television appearances include competing on the fifth season of Bravo’s “Top Chef Masters.”

    When not cooking, Sandoval is passionate about training the chefs of the future. He supports their growth on the Board of Trustees at his alma ma¬¬ter, the Culinary Institute of America and has recently received an honorary doctorate from Johnson and Wales. For his work, he has been awarded Mexico’s National Toque d’Oro 2003, Bon Appétit Restaurateur of the Year 2006 and Cordon d’Or Restaurateur of the Year 2012. In 2013, Market Watch named him “On Premise Player of the Year,” and in 2015, he was awarded an honorary Doctor of Culinary Arts and Food Service Management from Johnson & Wales University in Denver, Colorado.

    Career highlights include:

    • 2015 – Honorary Doctor of Culinary Arts, Johnson & Wales University
    • 2015 – Toro Toro Dubai “Best Latin American Restaurant” – Time Out Magazine
    • 2015 – Tamayo “Best Brunches in Denver” – USA Today
    • 2014 – “King of Latin Fusion” – Modern Luxury Magazine
    • 2013 – Toro Latin Gastrobar named “Best Restaurant in Serbia” by Tripadvisor
    • 2013 – RSR named 25 Coolest Multi-concept Companies by Restaurant Hospitality
    • 2013 – Richard Sandoval named “On Premise Player of the Year 2013”
    by Market Watch
    • 2013 – El Centro D. F. “Best Latin American Cuisine” Washingtonian Magazine
    • 2012 – Al Lado “Best Newcomer” by Eater
    • 2011 – Semi-finalist James Beard “Outstanding Restaurateur”
    • 2011 – Semi-finalist Cordon d’Or “Restaurateur of the Year”
    • 2011 – Raya recognized as “Restaurant of the Year” by Riviera Orange County
    • 2011 – Pampano voted “Best Seafood” by Time Out, Doha
    • 2011 – La Biblioteca listed as “Top 25 Tequila Bars” by USA Today
    • 2009 – La Hacienda votes “Best Upscale Mexican Restaurant” by Phoenix New Times
    • 2007 – Maya, Dubai – MENA’s Best Fine Dining Restaurant
    • 2006 – Bon Appétit’s “Restaurateur of the Year”
    • 2004 – Zengo “Best New Restaurant in America” Esquire Magazine
    • 2003 – Named one of New York Magazine’s “Best Chefs of 2003”
    • 2003 – Pampano awarded two stars by The New York Times
    • 1997 – Maya awarded two stars by The New York Times
    • 1992 – National Toque d’Oro, Mexican Chef of the Year

    Richard Sandoval Restaurants include:

    ARIZONA
    La Hacienda – Fairmont Princess, Scottsdale
    Toro Latin Restaurant & Rum Bar – Fairmont Princess, Scottsdale

    CALIFORNIA
    Raya – Ritz-Carlton, Laguna Niguel
    Venga Venga, Chula Vista

    COLORADO
    Maya – Westin Riverfront Resort & Spa, Beaver Creek
    La Biblioteca, Denver, CO
    La Sandia, Northfield Stapleton
    La Sandia, Park Meadows
    Tamayo, Denver
    Venga Venga, Snowmass Village
    Zengo, Denver

    FLORIDA
    Toro Toro – InterContinental Miami

    MEXICO
    Bahia – Four Seasons, Punta Mita
    Aramara – Four Seasons, Punta Mita
    Ketsi – Four Seasons, Punta Mita
    El Puerto – Fairmont, Mayakoba
    Brisas – Fairmont, Mayakoba
    La Laguna – Fairmont, Mayakoba

    Toro Gastropub – Los Cabos

    NEW YORK
    La Biblioteca, New York City
    Maya, New York City
    Pampano, New York City
    Raymi, New York City
    Zengo, New York City

    NEVADA
    The Commissary Latin Kitchen by Richard Sandoval, Las Vegas

    HONG KONG
    Toro GastroBar – Kowloon

    QATAR
    Isla, Doha
    Toro Toro, Doha

    SERBIA
    Toro Latin Gastrobar, Belgrade

    UNITED ARAB EMIRATES
    Maya – Le Royal Méridien Beach Resort & Spa, Dubai
    Toro Toro – Grosvenor House, Dubai
    Zengo, Méridien Beach Resort & Spa, Dubai

    VIRGINIA
    La Sandia, McLean, VA (Tyson’s Corner Center)

    WASHINGTON, DC
    El Centro D.F.
    El Centro D.F. Georgetown
    Masa 14
    Toro Toro
    Zengo

    Restaurants scheduled for opening:
    Latinicity, Chicago

    Restaurants under negotiation:
    Mero Mero, Ritz Carlton, Philadelphia, 2015