Ahead of Mother’s Day, we thought it would be an opportunity to share the advice these local chefs received from their mothers and grandmothers. We heard from Chef Richard Sandoval of Lona, Jah Landis, founder of Alba’s Empandas, and Chef Andre Jordan of Gathre.
Chef Richard Sandoval, a Top Chef Masters alum and the brains behind Downtown’s newest Mexican concept Lona, shared that “One of the most powerful lessons I learned from my grandmother was watching her make mole. It wasn’t just a recipe—it was a ritual. She would toast each chile by hand, grind spices with a mortar and pestle, and layer flavors slowly, always reminding me that the soul of the dish came from patience and care. She taught me that every ingredient matters, and quality always comes first. If the chocolate wasn’t just right, or the chiles weren’t properly dried, she’d start over. That level of discipline and respect for ingredients has shaped how I run my kitchens today. Whether we’re creating a traditional dish or a modern interpretation, we never cut corners. That early experience taught me that great food is about honoring where you come from—and that starts with what you put into the pan.”
Jah Landis, founder of Gulch spot Alba’s Empanadas and member of the popular rock band TV On The Radio, offered: “One of the most important kitchen rules I learned from my mother is cleanliness. My mom didn’t play when it came to keeping her home, especially her kitchen, spotless. When I reflect on it, I think it probably stemmed from the fact that we came from humble beginnings, and taking care of the things she had control over—her home and her family—gave her a great sense of pride. Keeping a clean kitchen was one of the first things that was drilled into me from the moment I was old enough to do chores and it’s something that has defined my approach to running my own kitchen at Alba’s. I’ve learned to deeply appreciate the importance of taking care of the things we are blessed with. I’m forever thankful for my tough Panamanian mama and the values she instilled in me—values I hold close to my heart and pass forward to my son. My mother inspired so much good—not only in me but in everyone she crossed paths with. I always knew that the first establishment I ever opened would be a namesake to the late, great Alba Rosa. Alba’s Empanadas is a reminder—to me and to everyone who supports our little slice of home—to always be grateful, to take care of what you have, to take pride in your culture and who you are, and to hold space for others to do the same. We are nothing without the amazing women who sacrifice so much to look after us and teach us the importance of home and family.”
Chef Andre’ Jordan, who was recently tapped as Gathre’s new Executive Chef, stated: “One of the pivotal cooking lessons my grandmother and mother taught me was how to make a delicious roux! For many sauces, the thickening agent is a roux – half flour, half butter, or rendered fat from a protein. I fell in love with making sauces later in my career, and the roux was the foundation – the starting point of a rich and flavorful sauce or gravy. My mother and grandmother taught me that the key is patience, the more you have, the better the results. I approach my job in the same way, taking time with the operation and my staff to build flavor and substance, and to produce great future chefs, delicious food, and deliver exceptional results in hospitality.”
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