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 ...
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Contact: Desiree Torres Desiree.Torres@penton.com