Born in Mexico City, Sandoval grew up surrounded by food. Since a very early age, he has been motivated by the challenges inherent in managing a restaurant and its personnel. Sandoval’s vast experience opening and operating restaurants has taken him to numerous cities, enriching his know-how with every new challenge he has faced.

Though his vision continually looks to the future, Sandoval’s roots are firmly planted in the past. His father opened the world-renowned Madeiras restaurant in 1980 in Acapulco, where he was instilled at a very early age with a passion for food and operations. By the age of 11, that enthusiasm was expressed by his involvement in the logistics and operations of his father’s restaurant, where he quickly confirmed his desire to dedicate himself to the field.

Following his ambition, and motivated by the challenge and the constant need to “create,” in 1997 Sandoval moved to New York to help older brother, Richard, open one of the first high-end Mexican restaurants in Manhattan, Maya, which earned a 2-star review from the NY Times. Having worked as its General Manager, he then moved to San Francisco to open the second Maya restaurant in the US, thus becoming the Director of Operations of both restaurants. In March of 2000, due to his persistent motivation and search for perfection, the distinguished restaurant group Sushi Samba recruited him to become their Director of Operations. Joining his brother once again in 2003, he became partner and Director of Operations of Modern Mexican Restaurants, where he successfully managed and operated Maya NY, Maya SF, Tamayo Denver, while Pampano NY, Zengo Denver, and Isla Las Vegas. During this period he also created and oversaw the Modern Mexican Restaurants corporate office.

In 2004 decided to open the first Mercadito in the East Village, with his younger brother Chef Patricio Sandoval, the brothers opened Mercadito Grove in the West Village in June 2005. Bolstered by the demand for Patricio’s modern interpretations of classic Mexican cuisine, Alfredo recognized the time was right to take the Mercadito concept to other regions of the country expanding into Chicago (2009) and Miami (2010).

Alfredo recently put a team of experts together to create Mercadito Hospitality, a hospitality consulting group which currently operated five nationally acclaimed restaurants. Mercadito Hospitality have grown by leaps and bounds thanks to Sandoval’s business acumen and unyielding vision. The success of the restaurants is a testament to lessons learned by an 11-year old boy who dreamed to be like his father.

Practically a gourmand from birth, Mercadito Chef and Partner, Patricio Sandoval almost seems genetically engineered for a culinary life. Born on June 16, 1974 in Acapulco, Mexico, Sandoval virtually grew up in the kitchen of his father Manuel Sandoval’s world class restaurant Madeiras. After moving to California to attend high school, Sandoval left for New York City to work with his older brother Richard, who also followed in the family’s culinary footsteps with his own restaurant, Maya. It was while working alongside Richard that Sandoval discovered his passion for cooking.

Although his brother was aware of his potential, Sandoval started on the “ground floor” of the restaurant business – eventually working his way up from an apprentice in 1998 to Sous Chef. After moving back to California in 1999 to help his Richard set up Maya in San Francisco and working as Sous Chef at Hawthorne Lane in 2000, Sandoval decided that it was time to seriously train as a chef.

Returning to New York City, he enrolled in The French Culinary Institute and further refined his skills while working with Peter Hoffman at the legendary Savoy in 2000. Upon graduating from The French Culinary Institute, Sandoval returned to the Savoy but was tapped by his brother Richard to act as a Consulting Chef for his latest restaurant, Pampano, in 2004. It was during this time that Sandoval began to consider opening his own restaurant.

Sandoval’s inspiration for Mercadito Restaurants drew from his experiences shopping with his mother in the markets of his native Mexico. The young Sandoval instinctively gravitated towards the small market stalls where local merchants sold native delicacies that fueled a day of bargaining. Never forgetting these delectable yet uncomplicated dishes, Sandoval strived to capture the flavor and energy of this cuisine. Operating four Mercadito restaurants, New York, Chicago, and Miami by the end of 2009, it is safe to say that Sandoval more than exceeded his goal. These restaurants are a fitting tribute to the rich culinary tradition that began with his father Manuel and lingers throughout the Sandoval family today.

Tippling Bros is a beverage consultant entity founded by sommeliers and mixologists Paul Tanguay and Tad Carducci. With over forty years combined experience in the restaurant and beverage industry, they are accredited and certificated by such venerable institution such as the Wine and Spirits Education Trust, American Sommelier Association, the Court of Master Sommeliers, the Sake Education Council and the Beverage Alcohol Resource and have won numerous awards and have received national and international recognition for their wine lists, sake lists and cocktails.

Having run successful multi-unit and national restaurant groups, their experience is in developing profitable beverage programs with a commitment to education and a dedication to Alcohol Awareness, all the while, setting the standards for the future of the beverage industry.

www.tipplingbros.com

Born and raised in Michigan, one of the oldest of seven children, Katrina was a natural leader and a hard worker very early on. The extension of taking care of others and managing a household made for an easy transition into the hospitality industry at age 15. While working and growing in the industry, Katrina pursued a double major in Public Relations and Broadcasting/Cinematic Arts at Central Michigan University.

After graduating, she headed to Chicago where she was able to combine her passion for creativity and brand management with her entrepreneurial spirit as promotions coordinator for a Chicago-based record label.

Anxious to use her skills to interact with and give back to the community in a different way, Katrina went to work for Mercy Memorial Hospital System. Creating media ads, community publications and organizing system wide events allowed Katrina to showcase her creative side while building a strong outreach program for the Hospital.

While she loved expanding her experience, she missed the energy of city life and the hospitality industry. Katrina transitioned back to Chicago joining Eat Well, Drink Better, Inc, restaurant group. While with the company she became Director of Operations, overseeing the day-to-day operations and marketing for a 10,000 sq ft restaurant, a 20,000 sq ft live music and a full-service event department.

Passionate to grow within Chicago’s hospitality scene, Katrina joined the Mercadito team in 2011, helping to open its newest restaurant, Tavernita. While managing, she quickly learned all aspects of the company, proving her ability to not only manage well, but implement effective training programs and procedures. Strong suited in operations and brand management, Katrina was quick to find a perfect fit as the Director of Development for Mercadito Hospitality.

Ivan Madera’s past is steeped in the hospitality industry. Born in Hawaii and raised in Key Biscayne, Florida, Madera grew up in the Sonesta Beach Resort with his father who is now the Executive Vice President, International of the Sonesta International Hotels Corporation. While majoring in hospitality management at Florida International University, Madera spent the summer of 1998 as an intern in casino management at the Sonesta Beach Resort in Oranjestad, Aruba. From 1999 to 2001, Madera acted in different capacities in both operations and management at the Sonesta Beach Resort in Key Biscayne, Florida, obtaining hands-on experience in guest and employee relations. After graduating, Madera went on to take part in the opening of the Ritz Carlton in Key Biscayne, Florida as a host/maitre d’. After that, Madera joined the Four Seasons Hotel, where, after a six month front office management training program, he was an assistant manager for two and half years in both Miami and Chicago.

Madera went on to hone his skills in the food service industry as a food and beverage manager for the Cantina Restaurant at the Ritz Carlton in Key Biscayne, Florida. There he worked to increase revenue from and popularity with local Floridians. During his tenure, Cantina became the highest revenue-generating restaurant in the hotel. Madera then went on to manage Cameo Miami and Dolce Ultra Lounge, one of the biggest nightclub venues in Miami Beach.

Madera’s most recent experience has been to turn Cuvee Ultra Lounge into the premiere spot in Chicago’s nightlife landscape. As the general manager, he has raised the bar of Chicago nightclub venues to an enviable level. Madera will now bring his extensive experience in the hospitality industry to Mercadito Hospitality as a general manager for the company’s latest concept being launched in Chicago in 2011. His goals are to help create a unique concept and raise the bar for the company while assisting in its expansion. Madera demands only superior guest service and the closest attention to detail from his employees, as he believes a venue is only as strong as its team. When he’s not busy setting the standard of nightlife entertainment, Madera enjoys dining out, traveling, and spending time with friends and family.

Vincent Celano, founder and principal of New York City-based Celano Design Studio, has made his name in hospitality design and architecture, working with brands like The One Group, Mercadito, and W Hotels. Born in Toronto and raised in New York City, Celano discovered his passion for design and architecture from the neighborhoods, culture, and people around him. After graduating from New York’s Pratt Institute with a degree in architecture, Celano went on to work for some of the most sought-after firms in the industry. In 2013, he launched Celano Design Studio to service his extensive roster of internationally acclaimed hotels, nightclubs, and restaurants in design, architecture, and branding.

Contemporary urban artist, Erni Vales may be best known for his development of the 3D graffiti style that has influenced thousands worldwide, however, Vales, has a portfolio reaching far beyond what might be expected from a graffiti artist.

It was at the High School of Art and Design where Vales was introduced to graffiti and the emerging culture of hip hop. Painting at a feverish pace on both subway cars and canvas, the artist soon started showing at Graffiti Productions Inc., one of the first galleries to feature authentic graffiti works by the legends of the era, becoming the solid foundation to a spellbinding career.

Vales honed his talent through an array of mediums including a foray in hand painted clothing which led Vales to create large murals in nightclubs of NYC. Vales executed murals in Limelight, The Tunnel, and Gil and Erni's Rock and Roll Bar to name a few out of more than 500 spaces.

In 1995, hungry for more, Vales returned to NYC and teamed up with the then emerging photographer, David LaChapelle to work on pieces including portraits for Madonna, Elton John, Mariah Carey, and L'il Kim. The portrait of L'il Kim (cover of Interview Magazine in 1998) was chosen as one of the 50 greatest portraits of all time by Rolling Stone Magazine in 2004. Many of these works can be seen in the book Hotel LaChapelle.

In 2008, Vales was commissioned by Google to design a 5-story mural in their NYC office, wrapping around their ever popular stairwell. Next, Vales introduced EVL Productions (Erni Vales, LTD.), a line of creative limited merchandise based on his artwork and career. He also re-teamed with David LaChapelle on another fantastic project creating sets for an Ed Hardy ad campaign and a Rolling Stone cover shoot with Lady Gaga.

Vales’ most recent collaboration with Mercadito Hospitality has been creating large scale murals covering the walls of Mercadito Chicago, Miami, Tavernita and Barcito. Vales says “My new relationship with Mercadito is a perfect thing at a perfect time, I see amazing potential in the growth of creativity beyond the food and the food experience and I can’t wait to begin building a new avenue for the restaurants and hopefully help solidify an already strong and great team.”