Born in California’s San Joaquin Valley and raised in the heart of Michoacán, México, Chef Rafael Rios is driven by heritage, service, and purpose. A proud U.S. Army veteran with 15 years of honorable service, Rafael continues his mission to serve—now through the universal language of food.

As the founder of Yeyo’s Mexican Grill, established in 2012, Rafael honors his father's legacy, Don Yeyo, by building a business grounded in integrity, hard work, and deep respect for culture and community. His cooking celebrates México’s rich culinary traditions while embracing the bounty of Northwest Arkansas, where Yeyo’s is proudly rooted.

Chef Rafael believes that the most delicious food tells a story. Each dish he creates is intentional, soulful, and anchored in regional authenticity, reflecting the land, the people, and the history that inspire it. His work not only showcases the highest-quality ingredients but also uplifts immigrant voices and fosters cultural pride.

Rafael’s cultural and community involvement goes far beyond the kitchen. He is a dedicated mentor to young Latino entrepreneurs and an advocate for immigrant and minority-owned businesses. Through partnerships with local farms, schools, and nonprofits, he champions food equity and sustainable practices while promoting the preservation of traditional Mexican foodways. Rafael regularly hosts community dinners, educational workshops, and cultural events that highlight the beauty and diversity of all regions of México. He actively supports and collaborates with organizations focused on immigrant rights, veteran reintegration, and youth development, creating bridges across communities through shared meals.

Chef Rafael is a five-time James Beard Award semifinalist for Best Chef: South (2020, 2021, 2023, 2024, 2025), and in 2022, Yeyo’s was named one of the 50 Best Restaurants in America by The New York Times.