ZENGO

About ZENGO

Richard Sandoval’s love for vibrant, authentic flavors began in his grandmother’s kitchen, where he learned to appreciate fresh ingredients that made family dinners truly special. Growing up, he also absorbed valuable lessons in service and restaurant management from his father, a successful restaurateur who owned Madeiras and Villa Fiore in Acapulco. Before fully committing to the culinary world, Sandoval was a professional tennis player, traveling the globe and competing in prestigious tournaments. But his passion for food ultimately led him to enroll at the Culinary Institute of America. After graduating, he made a name for himself in New York with his modern French restaurants, Savann and Savann Est. Yet, it was his childhood flavors that called him back, inspiring him to open Maya in 1997—his flagship modern Mexican restaurant in New York City. Over the past 18 years, Sandoval has grown from chef and restaurateur into a culinary consultant, television personality, cookbook author, and brand ambassador. Today, his company, Richard Sandoval Restaurants (RSR), is a leading international group featuring more than 40 restaurant concepts across the U.S.—from Arizona to New York—and around the world in places like Dubai, Hong Kong, Mexico, Tokyo, Qatar, and Serbia. Restaurant Hospitality recently recognized RSR as one of the “25 Coolest Multi-concept Companies.” Across his diverse portfolio, Chef Sandoval masterfully blends authentic Latin ingredients with international flavors, creating dishes that honor tradition while embracing innovation.

Services

• Dine In

Photos