Richard Sandoval has opened 10 restaurants in the past 15 months, and he’s not ready to slow down. The chef-restaurateur is riding a wave of interest in contemporary Latin cuisine. He has become known for putting a modern spin on the flavors he grew up with in Mexico. The son of a veteran restaurateur in Acapulco, Mexico, Sandoval is a Culinary Institute of America graduate who initially went home to work with his father. There, he earned the National Toque d’Oro, or Chef of ...
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to the NRN Digital and Print access package, for only a small additional amount, you can get NRN All Access, which includes premium reports such as the annual NRN Top 200 data. Either way, we ask that you register now. We promise it will only take a few minutes!