Patricio Sandoval

Expert Interview: Patricio Sandoval

Behind the Chef

What were your favorite foods growing up?
Seafood, I grew up in Acapulco so clams, shrimp and oysters were my favorite.

When did you decide you wanted to be a chef?
I spent most of my childhood at my father's restaurant in Acapulco. After high school, when my father saw that I was not really focusing on anything, he made me move back to Acapulco to learn and run one of his restaurants Villa Fiore. While working there I started gravitating towards the kitchen and being more interested on food. After a year I was sent to New York City and began working with his oldest brother, Richard, who served as my chef mentor. Then I enrolled at the French Culinary Institute in NYC.

Where and when did your career in food begin?
I would say since I was born, most of my memories growing up are about food and that is what inspires my dishes every day.

If you didn't become a chef, what would you be?
A doctor.

Who/what has shaped your cooking the most over the years?
My brothers Richard and Alfredo and living in large cities and being exposed to my chef friends, culinary ideas and techniques which change all the time.

How would you describe your cuisine?
Traditionally Mexican with a personal touch.

What influences your cooking style and particularly the menu at your restaurant?
Pretty much everything that happens in life; seasonal changes, guests comments, ideas of managers and staff, etc.

What are your favorite culinary weapons in the kitchen?
I love the tortilla press.

What is your favorite secret ingredient?
My favorite secret ingredients are chiles.

What is the one rule or value you try to instill in all of your staff?
Consistency.

What qualities do you look for when hiring cooks for your restaurant?
Just commitment and wanting to learn.

If I am trying to watch my weight and I am eating at your restaurant, what am I ordering to eat?
All our ingredients are super fresh, I think everything is pretty healthy. It is all about the quantity, but since our menu is design to be shared I suggest ordering a variety of dishes and just have small bites of everything.
A good order for 4 will be: traditional guacamole (keeping it low on chips), ceviche de mahi mahi, tacos de pescado and pollo adobado. Maybe adding a side of three corn pico will be a nice addition.

What was the most challenging meal you had to make? Why?
Last James Beard dinner

What is your beverage of choice?
Mezcal or Jameson.

What are some recent dining and culinary trends you have been observing?
Lots of use of pork parts, restaurant menus focusing on one main ingredient i.e pork.

When you are not eating at your own restaurant, where are you eating?
Trying out different restaurants in the city like Purple Pig, The Girl and the Goat, Avec, Belly Shack, etc.

Which foreign country inspires your style most?
The Mediterranean Region.

What was the most spectacular meal you have ever had?
I went to Alinea 2 days ago,I had 22 dishes and 10 wine pairings. It was the most spectacular culinary experience I have ever had.

What is your best cooking tip for a home enthusiast?
Develop knife skills, that is the key to a good meal.

What do you eat when you are home?
Tuna, salad, sandwiches, and cereal.

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Expert Profile

Practically a gourmand from birth, Mercadito Culinary Director and Owner Patricio Sandoval almost seems genetically engineered for a culinary life.

Born on June 16, 1974 in Acapulco, Mexico, Sandoval virtually grew up in the kitchen of his father Manuel Sandoval's world class restaurant Madeiras. After moving to California to attend high school, Sandoval left for New York City to work with his older brother Richard, who also followed in the family culinary footsteps with his own restaurant, Maya. It was while working alongside Richard that Sandoval discovered his passion for cooking.

Although his brother was aware of his potential, Sandoval started on the ground floor of the restaurant business, eventually working his way up from an apprentice in 1998 to Sous Chef. After moving back to California in 1999 to help his Richard set up Maya in San Francisco and working as Sous Chef at Hawthorne Lane in 2000, Sandoval decided that it was time to seriously train as a chef. Returning to New York City, he enrolled in The French Culinary Institute and further refined his skills while working with Peter Hoffman at the legendary Savoy in 2000. Upon graduating from The French Culinary Institute, Sandoval returned to the Savoy but was tapped by his brother Richard to act as a Consulting Chef for his latest restaurant, Pampano, in 2004. It was during this time that Sandoval began to consider opening his own restaurant.

Sandoval's inspiration for Mercadito Restaurants drew from his experiences shopping with his mother in the markets of his native Mexico. The young Sandoval instinctively gravitated towards the small market stalls where local merchants sold native delicacies that fueled a day of bargaining. Never forgetting these delectable yet uncomplicated dishes, Sandoval strived to capture the flavor and energy of this cuisine. Now operating six Mercadito restaurants, New York, Chicago, and Miami by the end of 2009, it is safe to say that Sandoval more than exceeded his goal. These restaurants are a fitting tribute to the rich culinary tradition that began with his father Manuel and lingers throughout the Sandoval family today.