Chef’s top tables: Richard Sandoval

Chef, restaurateur and TV personality Richard Sandoval heads restaurants across the globe, including Dubai’s Pan-Latin favourite Toro Toro

KYU
Miami
I really like this place, an upscale Asian-American eatery employing sustainable cooking techniques in the heart of eclectic Wynwood in Miami. The chef, Michael Lewis, is well travelled and he uses those experiences to influence his wood-grilled cuisine. Here, he applies the Japanese philosophy of wabi-sabi – the art of finding perfection in something imperfect.

FAVOURITE DISH: Tuna tataki with fermented chili and citrus.

MÁXIMO BISTROT
Mexico City 
Chef Eduardo García’s Máximo Bistrot, which he runs alongside his wife, showcases local ingredients from farms around Mexico City, including the famed floating gardens of Xochimilco. Their devotion to all things local extends to the furniture, while the menu (the likes of crab soup with creole corn) changes daily based on what’s in season and available.

FAVOURITE DISH: Deep-water prawn with chicatana.

ELEVEN MADISON PARK
New York
In a city where dining trends change frequently, Eleven Madison Park is always among the top tables – it’s the current holder of the ‘Best Restaurant in North America’ title. It serves an 8-10 course, modern European seasonal tasting menu that draws inspiration from New York to add a touch of the inventive.

FAVOURITE DISH: Smoked sturgeon cheesecake with caviar.

On my wish list…

Gaggan, in Bangkok. Chef Anand Gaggan is known for his experiential progressive Indian tasting menu and for offering his guests a warm Thai welcome. It was recently voted ‘Asia’s Best Restaurant’. 

Come dine with me…  

Toro Toro, a play on the Spanish word for bull, sets the stage for an artful blend of Pan-Latin flavours and features amazing cuts of beef cooked in our churrasco grill. I invite you to sample my unique spin on South and Central American ingredients and flavours, as you taste your way through an array of savoury small plates.