Master Distiller and Chef Pairing Dinner - Cherish Spirits Lounge
page-template,page-template-full_width,page-template-full_width-php,page,page-id-41471,ajax_fade,page_not_loaded,,select-theme-ver-2.7,wpb-js-composer js-comp-ver-6.0.5,vc_responsive

Master Distiller and Chef Pairing Dinner

Tuesday, November 12

6:00 pm – 8:30 pm


Don Buccio

Founder and Owner Casa Mexico Tequila

Name TBA

Master Distiller Casa Mexico Tequila


Blanco, Reposado, Anejo, Super Anejo

Casa Mexico is a small batch, premium tequila company. It is produced in the red volcanic soil of Arandas, the highlands of Jalisco Mexico where the finest tequilas in the world are crafted. Founder Don Buccio’s dream was to create a tequila that embodied Mexican taste and tradition. Buccio worked with a master distiller for years to create the best tasting tequila. Smooth and subtle Casa Mexico Tequila is made from 100% Blue Agave.


Chef Richard Sandoval

Will pair 5 unforgettable courses with Blanco, Reposado, Anejo, Super Anejo and Beau Joie Champagne.

During the past 18 years, Sandoval’s career as a Chef-Restaurateur has evolved to include serving as a culinary consultant, television personality, cookbook author and brand ambassador. RS Hospitality is now a leading international restaurant group with over 45 concepts spanning Arizona, California, Colorado, Florida, Georgia, Texas, New York, Virginia and Washington, D.C., as well as in Dubai, Abu Dhabi, Mexico, Costa Rica, Tokyo, Qatar and Serbia. Restaurant Business named the company on their POWER 20 LIST in 2017.

With the broad range of restaurants in his portfolio, Chef Sandoval combines authentic Latin ingredients with international flavors and inventive techniques to create new and unexpected concepts and cuisines such as modern and coastal Mexican, Latin-Asian, Peruvian and Pan-Latin.

Sandoval has developed menus for American Airlines First Class cabin, as well as many of the world’s leading hotels. He is equally passionate about tequila and has curated one of the largest collections in North America and the Middle East and aspires to educate diners on their quality and diversity.

When not cooking, Sandoval is passionate about training the chefs of the future. He supports their growth on the Board of Trustees at his alma ma­­ter, the Culinary Institute of America and has recently received an honorary doctorate from Johnson and Wales. For his work, he has been awarded Mexico’s National Toque d’Oro 2003, Bon Appétit Restaurateur of the Year 2006 and Cordon d’Or Restaurateur of the Year 2012 and various other awards for his restaurants around the globe.

[ultimate_spacer height=”50″ height_on_tabs=”20″ height_on_tabs_portrait=”20″ height_on_mob_landscape=”10″ height_on_mob=”10″]