Growing up in Mexico City, Chef 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 to create the vibrant flavours that turned family dinners into celebrated events. Meanwhile, his restaurateur father, owner of Madeiras in Acapulco and Villa Fiore in Mexico City, imparted lessons in service and restaurant management.

These early influences inspired Richard to enrol at the Culinary Institute of America and after 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 Mexican food of his childhood and in 1997, he channelled his passion into Maya, his flagship Modern Mexican restaurant in New York.

Throughout the past 15 years, Richard has evolved his career as a chef, restaurateur, and culinary consultant. Richard Sandoval Restaurants is now a leading restaurant group comprised of over 30 contemporary-Latin restaurants and concepts worldwide featuring cuisines such as modern and coastal Mexican, Latin-Asian, Colombian, and Peruvian, with locations in New York, Washington D.C., California, Virginia, Colorado, Nevada, Arizona, Mexico, Florida. Richard Sandoval Restaurants also went international with Maya by Richard Sandoval at Le Royal Méridien Beach Resort + Spa Dubai and Pampano at the Pearl in Qatar.

Over the years, Richard has received numerous awards. He was a semi-finalist for the prestigious James Beard "Outstanding Restaurateur" award, as well as the Cordon d'Or "Restaurateur of the Year" in 2011. In the same year, Raya was recognized as "Restaurant of the Year" by Riviera Orange County, while Pampano was voted "Best Seafood" by Time Out, Doha.

Maya by Richard Sandoval at Le Royal Méridien Beach Resort + Spa Dubai was awarded "Best Latin American Restaurant" by Time Out Awards. Richard was Bon Appetite's prestigious Restaurateur of the Year in 2006, and he was named one of the "Best Chefs of 2003" by New York Magazine. Maya and Pampano are the only two Mexican restaurants to have been awarded two stars by The New York Times. International accolades include the National Toque d'Oro, Mexican Chef of the Year, and the MENA's Best Fine Dining Restaurant award for the experience at Maya by Richard Sandoval at Le Royal Méridien Beach Resort + Spa Dubai.

Career highlights include:
• 2012 - Toro Toro named "Best Newcomer" by Time Out Dubai Restaurant Awards
• 2011 - Maya by Richard Sandoval named "Best Latin American" by Time Out Dubai Restaurant Awards
• 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
• 2007 – Maya by Richard Sandoval, Dubai – MENA's Best Fine Dining Restaurant
• 2006 – Bon Appétit's "Restaurant of the Year"
• 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

Restaurants in Dubai

Maya by Richard Sandoval at Le Royal Méridien Beach Resort & Spa, Dubai
Dubai Marina
Call +971 4 3165550
Email: resbook.leroyalmeridien@lemeridien.com

Toro Toro at Grosvenor House, Dubai
Dubai Marina
Call +971 4 3176000
Email: resbook.grosvenorhouse@luxurycollection.com