Chef Richard Sandoval grew up in Mexico City in the kitchen with his grandmother. She taught him the value of fresh, authentic ingredients. During his career as a professional tennis player, Sandoval traveled the world and developed such a passion for food that he enrolled in the Culinary Institute of America. After graduation he immediately began opening restaurants – first of French cuisine, followed by his flagship Mexican restaurant, Maya, in New York.
In the last 15 years, Chef Sandoval’s career as a chef and restauranteur has also grown to include authoring cookbooks, appearing on television shows, culinary consulting, and more. His restaurant group, Richard Sandoval Restaurants, now boasts over 35 concepts all over the U.S., Mexico, Dubai, Qatar, and Serbia, and was recently named by Restaurant Hospitality as on of the “25 Coolest Multi-Concept Companies”.
Fortunately for Cabo locals and tourists, Chef Sandoval has made his way to Southern Baja, to Punta Ballena’s new restaurant, Toro. The name Toro means “bull” in Spanish, and “fish belly” in Japanese, which perfectly encompasses the Pan Latin flair that Chef Sandoval is known for. The menu at Toro includes suviche (sushi and ceviche), small plates, grilled entrees, and a beautiful selection of signature cocktails and wine. At Toro, Chef Sandoval, who is recognized widely as the “Father of modern Mexican cuisine”, combines Pan Latin cuisine with South American, Japanese, and Chinese influences.
Location:
Fracc. Punta Ballena, Cabo San Lucas
www.richardsandoval.com/torocabo – (624) 104 3184
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