Meet the Team

 Chef Richard Sandoval

Chef Richard Sandoval is a global pioneer in contemporary Latin cuisine. His career as a chef, restaurateur and entrepreneur also includes serving as a television personality, cookbook author, brand ambassador, and philanthropist. He is internationally acclaimed for his innovative approach in combining Latin ingredients with modern culinary techniques to create award-winning flavors spanning 60 locations across 4 continents.

A graduate of the Culinary Institute of America, Sandoval has earned many accolades over the course of his career including Mexico's “National Toque d ’Oro,” Bon Appetit’s “Restauranteur of the Year,” Cordon d'Or’s “Restauranteur of the Year”, one of The Inc Magazine’s 10 Most Inspiring Business Leaders, a James Beard Semi-Finalist for “Outstanding Restaurateur” and an Honorary Doctorate for Culinary Arts from Johnson & Wales University.

With his best-in-class concepts, Chef Sandoval is credited for introducing Latin cuisine to the UAE, Qatar and Serbia. Sandoval is commended for elevating Latin American dining in each market he has a presence.

Chef Pablo Salas

Chef Pablo Salas is from Toluca, Mexico, and is proud of his origin, a fact that reflects in his very Mexiquense kitchen. His career, mainly self-taught, took flight around 2004 when he took the reins of his first restaurant. The path was arduous, but in 2008, thanks to his extensive learning, he began a process of introspection in which he discovered the great gastronomic wealth, untapped by many - including himself, in the cuisine of his native State of Mexico.

His constant work and continuous commitment as a representative of Mexiquense gastronomy has put his first restaurant Amaranta on the list of the 50 best restaurants in Latin America by San Pellegrino since 2014, and has earned recognition as one of the best restaurants in Mexico by various publications, year after year. Chef Pablo Salas also serves as a delegate of the Conservatory of Mexican Gastronomic Culture (CCGM), is a member of the Mexican Cooking collective, A.C., teaches cooking classes in various educational centers throughout Mexico, and writes gastronomy articles for various publications.

He has been invited to judge different gastronomic competitions, and as a speaker at conferences and festivals throughout the country and abroad, including Sabor, Test Kitchen L.A., Baja Culinary Fest, Morelia en Boca, Kurltur, Pacific Cooks and others. He was recently recognized by the Mexican Senate for his remarkable contribution to Mexican sustainable gastronomy and its dissemination as a high expression of the cultural richness of Mexico.

Chef Zack CADLE

Chef Zack Cadle is a distinguished culinary professional with over fifteen years of experience, adept at blending classic and modern techniques to craft innovative dishes. His journey began with a formative internship at Walt Disney World Resorts, where he gained diverse experience and foundational skills across various food service roles. Chef Cadle further honed his expertise with a degree in Restaurant Management from the University of Central Florida and a B.S. in Culinary Management from The International Culinary School at The Art Institute of Tampa.

Chef Cadle has held key roles in several prestigious establishments throughout his career. His notable positions include Kitchen Manager at Pappas Ranch and Sous Chef at Brix 33, where his contributions helped the restaurant earn a spot in Tampa Bay Times' Top 50 Restaurants. He also held leadership roles at The Vinoy Resort and Golf Club and Water Street Tampa Marriott, where he excelled in overseeing kitchen operations, creating original recipes, and maintaining high standards of safety and sanitation.

Currently, Chef Cadle serves as the Specialty Restaurant Chef at Lona within the Water Street Tampa Marriott. In this role, he oversees daily food production, ensuring quality and efficiency, while collaborating with renowned chefs to develop new restaurant concepts. His ability to manage teams, control food costs, and exceed guest expectations has cemented his reputation as a creative and effective culinary leader. Chef Cadle's commitment to culinary excellence and innovation continues to elevate the dining experiences he oversees, making him a prominent figure in the culinary world.

Principal Bartender Natalia Collazo

With over 8 years of experience in the service industry, Natalia has developed a well-rounded expertise that spans across both food and beverage. Their career began with a deep interest in tequila, sparked by their time at Saint Anejo, a vibrant Mexican restaurant in their home state of Tennessee. This early passion led to a broader exploration of craft cocktails, which was further refined during their tenure with M Street Entertainment Group in Nashville. There, they contributed to innovative beverage programs, working alongside a team dedicated to pushing the boundaries of flavor and presentation. 

In addition to their professional achievements, Natalia has also been involved in research and development tasting teams, where they have had the opportunity to influence both food and drink menus. Their diverse interests in culinary arts extend beyond the workplace. In their free time, Natalia enjoys cooking, baking, and discovering new neighborhoods and hidden gems in Tampa, always seeking new experiences that inspire their work in the hospitality industry.