ZENGO

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 flavor   Read More