At Rayuela, Tejada returns to the basics of restaurant hospitality, where the love of people inspires creative, heartfelt cooking. Rayuela re-envisions Latin American and Spanish classics with its first-of-a-kind Estilo Libre Latino (Freestyle Latino) cuisine. While the basic structure of the traditional dishes will be maintained, the actual ingredients may be unconventional and may come from several different countries. The result is a cuisine that is without pretensions; it feels harmonious even when it is elaborate.

Tejada graduated from the French Culinary Institute in 1996 and was quickly recruited by Patria. He soon followed his mentor Douglas Rodriguez, often regarded as the father of Nuevo Latino cuisine, to Chicama and Pipa Tapas Restaurant at ABC Carpet & Home where he became head chef and helped Chicama earn two stars from the New York Times. He further honed his skills at Rodriguez's OLA, a Latin eatery on 48th Street, before returning to the former Chicama space, now called Lucy Latin Kitchen, in 2004 (which earned three stars from Crain's New York Business). At the age of 21, Tejada moved to New York, claiming his first job in the industry as a server aboard a World Yacht Cruise boat and rose through the ranks of the elite cruise line and later through operations at Water Club and the Rainbow Room. These experiences inspired him to pursue a culinary career.

Tejada was born in the Dominican Republic, where he was fascinated by his grandmother's soulful home cooking and by the colors, sounds and aromas she created for each meal.

Sanz met Rayuela's Executive Chef Máximo Tejada in 2003 when they worked together at OLA and was immediately drawn to his spiritual approach to cooking. With a belief that Latin American cuisines are the most exciting in the world, Sanz is passionate about bringing their refined flavors to New York's palate and delights in introducing guests to new culinary experiences. The wine list for Rayuela, which Sanz personally created, will include more than 200 selections from the Spanish-speaking world.

Prior to Rayuela, Sanz was director of Lucy Latin Kitchen (which earned three stars from Crain's New York Business) and Pipa Tapas Restaurant in ABC Carpet & Home. During his tenure, he cultivated long-term relationships with his staff of up to 80, which resulted in a low turnover rate. A true mentor, he continually educated his staff through daily meetings and guided or blind wine tastings and seminars. Previously, Sanz was general manager and wine director of OLA, general manager of Meritage and assistant manager of Taperia Madrid and Meigas.

In 1999, after a stint studying industrial engineering and philosophy at Escuela Técnica Superior de Ingenieros Industriales(ETSII) in Madrid, Sanz left Spain for New York City, where he began his career in the restaurant industry.

Sanz was born in the small town of Soria, just two hours from Madrid.