Chef Richard Sandoval: Every day can be humbling
What's one thing that people would be surprised to know about you? I started out in life as a professional tennis player.
What's your best piece of advice to culinary-school grads? You'll struggle in this business without passion.
Biggest compliment you've ever received: My James Beard nomination.
Most humbling moment as a chef: Every day can be humbling when you have thirty-plus restaurants. In such a detail-oriented business like this, mistakes are easy -- a simple mixup in ingredients, lack of seasoning, an unexpected rush -- all of these things can humble a man in an instant. When I had to close a restaurant that I opened in West Palm Beach about seventeen years ago, I learned that even if you have all the elements for success, things don't always work out, so you get up and start all over.
Greatest accomplishment as a chef: The amazing restaurant teams I've created over the past fifteen years.
What's your dream restaurant? A Michelin-starred Mexican restaurant.
What do you have in the pipeline? A Pan-Latin steakhouse, a Balkan restaurant and more La Sandias...and maybe a Peruvian restaurant.