Arnaldo Richards is a fourth-generation restaurateur. Raised in Monterrey, Mexico, Arnaldo began his culinary career working in his family’s restaurants. By his 14th birthday, he’d begun cooking in restaurant kitchens, learning his grandmother’s authentic Mexican recipes. Some of those same classic recipes, with their distinct flavors, sauces and spices, are still being applied to many of Arnaldo’s signature dishes at Pico’s.

“My passion is cooking and my goal, even after 25 years, is to educate people on what real Mexican food is.”

At age 19, Arnaldo moved to upstate New York, where he was the kitchen manager of a 400-seat restaurant. In 1978, he moved to Houston, Texas, to attend the Hilton School of Hotel and Restaurant Management at the University of Houston. While a student, Arnaldo worked as a sous chef at The Houston Club and River Oaks Country Club.

During his education at the University of Houston Arnaldo met his wife, Janice, who was also a student at the University and pursuing a degree in graphic arts. Today, Janice is the co-owner and Operating Manager of Pico’s Mex-Mex. Her prior restaurant experience includes work with Bennigan’s, Steak & Ale, and a country club in her hometown of Kingwood, Texas. Janice also attended the management-training program with the Stouffers Hotel Chain.

Today, Arnaldo continues to create exciting, new entreés, appetizers and desserts by blending his innovative contemporary culinary concepts with the rich traditional cooking techniques of his past.