We’re looking forward to introducing you to Mariha Richmond. Check out our conversation below.
Good morning Mariha , it’s such a great way to kick off the day – I think our readers will love hearing your stories, experiences and about how you think about life and work. Let’s jump right in? What’s more important to you—intelligence, energy, or integrity?
Integrity is most important to me because without it, intelligence and energy can be easily misused. I value being able to trust someone and know their intentions are genuine. Intelligence and energy are powerful qualities, but I believe they only have real value when they’re guided by integrity, since that’s what builds respect and lasting relationships.
Can you briefly introduce yourself and share what makes you or your brand unique?
My name is Mariha Fernanda Richmond, commonly known as Mariha (pronounced “Maria”). I am a first-generation Mexican American woman from South Texas. I own and operate La Plancha, a torta-focused shop in Austin, Texas. We focus on torta sandwiches, while also offering other street food fare. We pride ourselves on working with local vendors and farms whenever possible, and also source our ingredients throughout Texas and northern Mexico. We strive to be as sustainable as possible, aiming to have a minimal impact on our beloved Earth. I have been in the restaurant and hospitality industry for approximately 18 years, and I have been operating my own restaurant for the past three years. Being a Chef has been a dream of mine since I was a little girl, and I am very proud to say I am living my dream alongside my husband, Julian Richmond. I find joy in creating memorable experiences through food and drink for family, friends, and anyone interested in my work.
Appreciate your sharing that. Let’s talk about your life, growing up and some of topics and learnings around that. What’s a moment that really shaped how you see the world?
A pivotal moment in my life that shaped my perspective on the world occurred when I was a culinary student in St. Helena, California. During lunch with a winemaker, he told me I should be grateful for the opportunity I had because people like me rarely leave their hometowns. As a Mexican-American woman from Brownsville, Texas, it was the first time I felt judged and looked down on solely for where I came from. That experience made me deeply aware of how assumptions can limit people. and it strengthened my commitment to lead with compassion and integrity – focusing on character and potential rather than appearances. I knew from that moment that my reaction to the world mattered, and I told myself that I would always strive to be kind, compassionate, and understanding of others in what sometimes feels like a cruel world.
If you could say one kind thing to your younger self, what would it be?
LET THEM!
Let them talk, let them fight, let them go, let them in, let them be. I have learned to love the phrase “let them,” meaning let people be. When we put expectations on others, we will always be disappointed. No matter what we do, people will always have an opinion on what we do and don’t do. As long as you have integrity, are true to yourself, and kind to others, the rest doesn’t really matter, and always love yourself first. I would also tell myself not to let other people’s opinions of me bring me down, and that I matter and I am important, like everyone else, and worthy of love in all its forms. Most importantly, the best days are yet to come!
I think our readers would appreciate hearing more about your values and what you think matters in life and career, etc. So our next question is along those lines. What are the biggest lies your industry tells itself?
Can I lol? Where do I begin….
Oh, the restaurant industry. I honestly feel that we lie to ourselves every day, but in all seriousness, here is what I believe, which are just personal opinions. The BIGGEST lies the restaurant industry has, in my opinion, are several, and I will touch base on all of them, but all in all, what I feel like is lying to ourselves when we say passion and talent are what make a chef successful, or that the customer is always right, or that chefs work best under pressure. LIES, lol, all lies.
The industry often tells itself that passion alone is enough to sustain a long career, but the reality is that many people burn out due to low wages or nonexistent pay and constant, intense stress. Passion does not replace fair compensation and work-life balance. It is remarkable to think that the idea of being under constant pressure sparks brilliance. Sustainable creativity comes from support and balance, not chaos. Most people believe that chefs rise to the top due to pure talent and skill, which is far from the truth. I believe the power of networking, mentorship, integrity, and perseverance matters more than just talent.
The second lie is that the customer is always right. I know that’s crazy, right?! But seriously, the customer is not always right; in fact, I believe that the customer is not right more often than not. Companies often use this mantra; however, I believe this often excuses poor behavior and can undervalue staff. Respect works both ways; customers and employees alike deserve it. Customer service is about creating a positive, helpful, and memorable experience for anyone interacting with a business or service. In my opinion, the customer should have the responsibility to act courteously when seeking a professional service or interacting with a business in any capacity. Food for thought!
Thank you so much for all of your openness so far. Maybe we can close with a future oriented question. What do you understand deeply that most people don’t?
I understand deeply how quickly people are judged by their backgrounds or appearances – something I’ve experienced firsthand as a Mexican-American woman in the culinary world. I’ve also learned how much unseen effort goes into making a restaurant run smoothly, since most people only see the finished plate or product. Those experiences have taught me to lead with compassion and integrity, to value people for their character and contribution, to create environments where everyone can thrive and do their best work, and not to underestimate anyone.
Contact Info:
- Website: https://www.planchaatx.com
- Instagram: laplanchaatx
- Facebook: laplanchaatx
- Yelp: La Plancha
