Episode 489 - Luis Robledo Richards of Mayahuel

Today on the podcast Eric is joined by chef Luis Robledo Richards of Mayahuel. Luis speaks with Eric about how his career got started, where his career has taken him, what drove him to pursue learning about being a pastry chef, working at Le Cirque, the creation of Tout Chocolat, how Tout Chocolat was unlike any other, being named the best pastry chef in Latin America, what brought him to Houston, restaurants he first visited in the city, Houston still being an underrated food destination, what went wrong with Comalíto Taqueria, why was a better fit Mayahuel for Houston, why finding the perfect partner in Houston was extremely important for Mayahuel, how the restaurant fits in Houston, the core principles of the concept, what went into developing their top tier cocktail program, bringing in experts, the staff, some of the standout dishes, customer feedback so far, whether he would bring any other concepts to the city, and much more! Follow Eric on Instagram/Threads @ericsandler. You can also reach Eric by emailing him at [email protected]. Check out some of his latest articles at Culturemap.com: Bon Appetit Names Michelin-Recognized Houston Cafe to Best Breakfast List Gourmet Grocer Blasts Off with New Co-Working Space in Houston's Westchase Booming Texas Sports Bar Bounds into Katy with a Covered Patio and 48 TV's Casual Houston Sushi Restaurant Unrolls Third Location in Spring Branch New Heights Cafe Serves Coffee in the Morning and Wine at Night