Chefs on the Grill - Richard Sandoval
This Month: Richard Sandoval. This innovator of modern mexican cuisine masterminded the menu for the Mexx Kitchen at the Whiskey Sutton Place Hotel, 1015 N. Rush St.; 312-475-0300
By Michael Nagrant
 | Richard Sandoval PODCAST: To hear more from Nagrant's conversation click the podcast above. (00:49:05) |
Michael Nagrant: How would you characterize your style relative to his [Rick Bayless's]?
Richard Sandoval: I'm more modern, contemporary. He's more regional. He's more about authenticity, being true to the recipe from the town or place he got it. I think I'm more creative and play around with ingredients.
Photograph: Courtesy of Modern Mexican
This article appears in the September 2007 issue of Chicago magazine.
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