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Rey Sol Tequila Dinner
November 14, 2019 @ 6:30 pm - 10:30 pm
6:30p Cocktail Fiesta & Meet and Greet
with Carmen Villarreal, Owner and CEO of Casa San Matias
Click Here to Read Carmen’s Bio
7 Course Collaborative Dinner
designed by Chef Arnaldo Richards
Click Here to Read Arnaldo’s Bio
Chef Luis Robledo Richards,
Best Pastry Chef Latin America 2019World’s 50 Best Chefs
Click Here to Read Luis’ Bio
Dinner Pairings from the Bardesigned byBeverage DirectorMonica Richards
Luis Robledo Richards
Luis has over 20 years of experience as a Pastry Chef and chocolatier and is the owner and creator of Tout Chocolat, a chocolate and pastry shop that specializes in high quality products including bonbons, bars, pastries, ice creams andseveral other confections.
After graduating form the French Culinary Institute’s “Classic Pastry Arts” program where he was awarded “Outstanding Alumni Award”, Luis joined the pastry department of Restaurant Daniel in Manhattan’s Upper East Side, working alongside Pastry Chef Thomas Haas.
In the summer of 2000 Luis moved to Paris to attend École Lenôtre where he apprenticed under chefs Jean-Louis Clément, Stéphane Glacier, Frédéric Anton and Philippe Gobet, all winners of the coveted MOF title. During his stint in France, Luis staged at Michelin starred establishments such as Le Pré Catelàn and the restaurant at the Hotel Baltimore Sofitel Avenue Kleber.
In the fall of 2001 Le Cirque’s owner Sirio Maccioni named Luis Executive Pastry Chef of his acclaimed restaurant in Manhattan, where his dessert Red Fruit and Vanilla Napoleon was named “one of the five best dishes around the world” by food writer Alan Richman. After three years as Le Cirque’s pastry chef, Luis was named Executive Pastry Chef at the prestigious Four Seasons Hotel New York.
In addition to the Hotel’s day-to-day responsibilities, Luis created a line of high-end chocolates that became an immediate success among the Hotel’s VIP and celebrity guests. In February 2006, Luis moved to Mexico City where he opened his first chocolate shop “Tout Chocolat”, achieving much success in Mexico and abroad. Since then he’s been recognized as “One of the Top ten Chocolatiers in North America” by Dessert Professional Magazine and “Chef of the Year” by Vatel Club Mexico.
In December 2013 Luis was named Head of Barry Callebaut’s Chocolate Academy in Mexico City where he promoted the use of chocolate and shares all his innovative techniques. As a competitor Luis has won numerous competitions including the World Chocolate Masters Selection in 2010 and 2012, as well third place at the Mondial des Arts Sucrées as a coach in 2009.
Throughout his career, Luis has appeared in numerous TV segments including Today Show, Good Morning America, Food Network, Latin America’s Gourmet Channel, Mexico’s Channel 11, Televisa and TV Azteca among others. His first book, Larousse del Chocolate was published in October 2018 by Larousse and was awarded best professional pastry book in the world for 2019 by the International cookbook awards.
In addition, Luis has participated in several events such as “City Meals on Wheels”, The Chocolate Show, The Chocolate fashion Show, Napa Valley Wine Auction, The James Beard Foundation Gala dinner and Mesamerica. His first book “Larousse del Chocolate” was awarded a gold medal at the 2019 Gourmet World Cookbook Awards winning first place in the category “Pastry for Professionals”.
Carmen Villarreal, Owner and CEO of Casa San Matias
- Owner and CEO of Casa San Matias since 1997- leading her family business with over 130 years of expertise to be positioned as one of the top distilleries in Mexico
- Carmen is one of very few women in leadership in the agave spirits industry
- Her leadership built a team that is passionate about agave spirits and their culture
- Carmen has built San Matias to be an ecologically and socially responsible company:
- One of a few companies with a “biodigester”- producing renewable energy from distilling waste
- First tequila company to participate in UN carbon footprint program and holds one of the smallest footprints in industry
- “HACCP“ certification (food safety prevention systems)
- First tequila company to be certified as a “Great Place to Work”
- Only tequila company with “Gender Equality” certification
- Carmen has dedicated significant time & resources to philanthropy and supporting her community
- Casa Hogar Alegría: Carmen opens a girls home in Guadalajara Summer 2018
- San Matias is the largest source of employment in the region
- Programs at San Matias promote healthy living & wellness for all employees
Arnaldo Richards, Executive Chef and Owner
Arnaldo Richards is a third-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 Picos.
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.
“My passion is cooking and my goal, even after 30 years, is to educate people on what real Mexican food is.”
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 Picos. 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.