Richard Sandoval: Sparking the Authentic Spirit of Latin America in Malta’s Culinary Scene

Richard Sandoval, a name synonymous with modern Latin American cuisine, has carved out a global reputation that stretches from the Americas to Europe, Asia, and the Middle East.

As a Chef, restaurateur, and entrepreneur, Sandoval has spent his career not just cooking but crafting dining experiences that resonate with the vibrant, bold flavours of his heritage. With the opening of Toro Toro at Malta’s Mercury, Sandoval introduces his celebrated brand to a new audience, bringing a fresh, dynamic energy to the local culinary landscape.

A Culinary Vision Rooted in Heritage
Born in Mexico City, Sandoval’s journey into the world of food was shaped by his family’s deep culinary roots. His father’s restaurant business and his grandmother’s traditional cooking were the formative experiences that ignited his passion for the culinary arts. “I remember sitting on my grandmother’s kitchen counter and just watching,” comments Sandoval.

Although Sandoval initially pursued a career in professional tennis, his love for food led him to the Culinary Institute of America (CIA) in Hyde Park, New York. There, he honed his skills, preparing for what would become a prolific and influential career.

“During a lunch period, when I had only recently enrolled in the American schooling system, I remember seeing ‘tacos’ on the menu! I thought, ‘aha, they do know something about my culture, my cuisine’; but I must say, even as a young boy, I knew that a corn shell taco with lettuce and sour cream did not make sense in my Latin perspective. Things have improved since then,” he chuckled lightly.

Sandoval’s portfolio to date amounts to 60 global restaurants spanning across 12 countries with brands such as Raya in California, Sora in Mexico, Zengo in Qatar, Vakava in Abu Dhabi and an array of other brands including the locally situated Toro Toro and Noyane in St Julian’s Mercury.