T he late great Michel Richard, the famed French-born chef and restaurateur, believed that the best chefs are pastry chefs. It’s hard to argue with the man whose flair for tasteful and astonishingly creative food blurred the boundaries between sweet and savory in storied kitchens from New York to Los Angeles. Chef Luis Robledo Richards, executive chef of the new Houston modern Mexican restaurant called Mayahuel, shares more with Richard than a similar surname.

Standing behind his Jade range at Mayahuel in the Autry Park mixed-use development, Robledo Richards has partnered with Culinary Khancepts owner Omar Khan (the man behind Leo’s River Oaks, The Audrey Restaurant & Bar, River Oaks Theatre, State Fare Kitchen & Bar, Liberty Kitchen & Oysterette and Epicure Cafe) to create this sop

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