Tuesday, Oct 11, 2011
Gulf News
Dubai Just over four years ago, celebrity chef and entrepreneur Richard Sandoval arrived here to open Al Maya, a restaurant that would inspire food lovers with the classic taste of Mexican food stripped of all its cheesiness.
Now Sandoval is back for his latest Dubai venture, Toro Toro, which offers South American cuisine. “Latin American food is one of the top foods eaten around the world along with Italian and Japanese,” said Sandoval.
“I don’t think people know that much about the countries in south and central America and combining it into one restaurant showcasing all of that in one place makes sense.”
At the time of opening the Al Maya Restaurant — a concept which had already proved successful in the US — he was treading on new ground in Dubai’s restaurant scene. Until then the only Mexican culinary representation came in the form of cheesy, colourful eateries, mainly in malls.
With his simple yet robust dishes he wanted to showcase a more classy side. “Mexican food was always seen as fast food,” said Sandoval. “People had really not seen real Mexican food, so when I started 15 years ago it helped Mexico transform its image and go through a growth curve. When you expose people to something new there is a process.
“People love the flavours; it was well accepted but it took time to get them to understand what we’re doing. I like to think I was at the forefront of what I do and then I was asked to come to Dubai.”
According to him, the future in dining is in interactivity and entertainment. Toro Toro follows this concept by offering a menu of small platters designed for sharing and providing a comprehensive space for dining and lounging.
“Instead of formal restaurants you’ll find more concepts revolved around sharing and music,” the operator said. “Fine dining will always be around, but it’s something people will see as a special occasion. People would rather come to a restaurant like this with music and casual dining,” said Sandoval.
The restaurant’s design, like Al Maya’s, strays from the colourful, cheery interiors of other Latino eateries and instead opts to take its inspiration from the woody hues of Brazilian steakhouses combined with a little industrial trimming for the modern edge.
Two brass bulls ready to charge mark the entrance to the moodily lit restaurant which then fans out into a vast dining area. Steel railings take one up to the expansive second floor.
Along with the ingredients, Sandoval has also imported 90 per cent of his staff from South America. “If you’re going to showcase Latin America we thought it was important to showcase the people because it brings a warmth to it,” he said.
By Aya Lowe ?Staff Reporter
Gulf News 2011. All rights reserved.
