Meet the Team
Chef Richard Sandoval
Chef Richard Sandoval is a global pioneer in contemporary Latin cuisine. His career as a chef, restaurateur and entrepreneur also includes serving as a television personality, cookbook author, brand ambassador, and philanthropist. He is internationally acclaimed for his innovative approach in combining Latin ingredients with modern culinary techniques to create award-winning flavors spanning 60 locations across 4 continents.
A graduate of the Culinary Institute of America, Sandoval has earned many accolades over the course of his career including Mexico's “National Toque d ’Oro,” Bon Appetit’s “Restauranteur of the Year,” Cordon d'Or’s “Restauranteur of the Year”, one of The Inc Magazine’s 10 Most Inspiring Business Leaders, a James Beard Semi-Finalist for “Outstanding Restaurateur” and an Honorary Doctorate for Culinary Arts from Johnson & Wales University.
With his best-in-class concepts, Chef Sandoval is credited for introducing Latin cuisine to the UAE, Qatar and Serbia. Sandoval is commended for elevating Latin American dining in each market he has a presence.
Chef Pablo Salas
Chef Pablo Salas is from Toluca, Mexico, and is proud of his origin, a fact that reflects in his very Mexiquense kitchen. His career, mainly self-taught, took flight around 2004 when he took the reins of his first restaurant. The path was arduous, but in 2008, thanks to his extensive learning, he began a process of introspection in which he discovered the great gastronomic wealth, untapped by many - including himself, in the cuisine of his native State of Mexico.
His constant work and continuous commitment as a representative of Mexiquense gastronomy has put his first restaurant Amaranta on the list of the 50 best restaurants in Latin America by San Pellegrino since 2014, and has earned recognition as one of the best restaurants in Mexico by various publications, year after year. Chef Pablo Salas also serves as a delegate of the Conservatory of Mexican Gastronomic Culture (CCGM), is a member of the Mexican Cooking collective, A.C., teaches cooking classes in various educational centers throughout Mexico, and writes gastronomy articles for various publications.
He has been invited to judge different gastronomic competitions, and as a speaker at conferences and festivals throughout the country and abroad, including Sabor, Test Kitchen L.A., Baja Culinary Fest, Morelia en Boca, Kurltur, Pacific Cooks and others. He was recently recognized by the Mexican Senate for his remarkable contribution to Mexican sustainable gastronomy and its dissemination as a high expression of the cultural richness of Mexico.