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Team

Ricardo “Ricchi" Sanchez

Executive Pastry Chef

Ricardo “Ricchi" Sanchez

Executive Pastry Chef

A native of Texas, Ricardo "Ricchi" Sanchez was born and raised in Beaumont. After culinary school, Ricchi took a position in the Phoenix/Scottsdale area, followed by a move to Las Vegas where he was part of the opening team for The Mandarin Oriental Hotel, working for five years at Twist by Pierre Gagnaire as the Head Pastry Chef.

Ricchi also received training in Paris, France at the noted Pierre Gagnaire restaurant at Hotel Balzac. Following his time at Twist, he worked for two years at the Nobu Hotel and Restaurant at Caesars Palace, Las Vegas, as Executive Pastry Chef. Ricchi returned to his home state of Texas to open Flora Street Café by Stephan Pyles as Corporate Pastry Chef.

Chef Ricchi and the Flora Street Café team received a James Beard Foundation Award Nomination for Best New Restaurant in the United States, he was awarded Best Dessert in Dallas by D Magazine, and the restaurant also received a 5-star review from The Dallas Morning News.

Jason Cotton

Vice President of Hospitality

Jason Cotton

Vice President of Hospitality

Prior to returning home to Dallas to serve as Vice President of Hospitality for Bullion and BTG, Jason Cotton served in the role of growing Portland, Maine based The Olympia Companies’ Independent Hotel & Restaurant Portfolio within the United States. During his tenure with Olympia, the company’s portfolio grew from eighteen operating properties to twenty-four, with another five in development. Most notably include The Sophy Hyde Park & Mesler Kitchen, The Inn by The Sea & Sea Glass, The Hotel at Oberlin & 1833, The Inn at Swarthmore & Broad Table Tavern, The Alfond Inn & Hamilton’s Kitchen to name a few. Previously Cotton was at the helm of the acclaimed Salamander Resort & Spa in Middleburg, VA. as Director of Food & Beverage and Executive Chef.

Before joining Salamander in 2014, Cotton served as the Corporate Director of Operations for Aparium and The Iron Horse Hotel in the Greater Milwaukee area. The 100+-year-old warehouse turned luxury boutique hotel was recognized as one of the Top Five Manliest Hotel by GQ Magazine and with the Top 10 Hotels in the Midwest by Condé Nast Traveler.

He then served as Director of Operations and General Manager at La Reve in Dallas for nearly three years. Cotton was responsible for the daily operations and management teams of two separate restaurants, including Trece, recognized as the best tequila bar in the country by the Dallas Morning News and The New York Times. He partnered with Chill-Rite to conceptualize the first frozen tequila tap system in the state of Texas.

Cotton spent five years at Food Concept International, where he served as the Director of Operations for the southern region overseeing seven different casual restaurant concepts. Then, as part of Starwood Hotels and Resorts for more than two year years, Cotton oversaw all food & beverage for The Joule, a five-star, five-diamond, 164-room boutique hotel in Dallas, TX and others within the Starwood brand.

In the past, Cotton has worked with Michelin star chefs like Suzi Crofton, Charlie Palmer and Jean Georges. With many awards and accolades to his credit over the years, by far his most impressive is a Michelin-star in 2011. Cotton has a passion for creating one-of-a-kind experiences and always looking to push the experiences of his concepts by enhancing local trends and creating innovative programming.

Andrew Schawel

Beverage Director & Sommelier

Andrew Schawel

Beverage Director & Sommelier

Andrew Schawel was born and raised in Chicago, and his food and beverage career found its roots as a young boy. Some of his most treasured childhood memories were watching his grandmother rolling out dough at the kitchen table and the satisfaction of bringing a tray of ice water to house guests on a hot summer day.

Six years into the coffee industry, Andrew found himself managing a coffee shop at the Fairmont Hotel in San Francisco. During this time, he participated in weekly tastings with winemakers from Napa and Sonoma, an experience that sparked a love and appreciation for wine. As he contemplated his next move, Andrew reached a crossroad, and instead of taking a job as a coffee roaster, he moved to Seattle and began a career in restaurants.

The full immersion into the restaurant industry exposed Andrew to every position in the front of the house from busser to host, and server to bartender. Realizing that wine and beverage were his main motivation, he enrolled in classes with the International Sommelier Guild and applied for a job at Canlis Restaurant in Seattle, working his way from barista up to lead server over the course of three years.

Making the move from the West Coast to New York, Andrew sat for his certified sommelier exam and received the Walter J. Clore Scholarship for the highest score in his class. Andrew soon joined the team at the original Union Square Cafe in New York City where he piloted the restaurant's first sommelier position, eventually working his way up to wine manager.

When the original location closed, he moved to the two-star Michelin restaurant, The Modern, as a sommelier and contributed to the wine program that attained the Wine Spectator Grand Award.

Before joining the team at Bullion, Andrew had been involved with wine list development, staff education, and operational consulting for restaurants in New York City.

Nicholas Head

Assistant General Manager

Nicholas Head

Assistant General Manager