By Amanda Galloway
special correspondent

With the excitement from Spain’s victory in the World Cup still palpable, Emilio Peiro has enjoyed the attention the triumph has brought his home country here in the United States.
One of five children born in Valencia, Spain, Peiro cherishes these opportunities that bring together his two favorite pastimes: “futbol” and food.
 
With a mother, renowned for her cooking skills, and a brother who is a chef, Peiro grew up around good food.  This, combined with the fact that Valencia is the home of the famous Spanish dish, the “paella,” may suggest that Peiro was destined for the kitchen.

However, as a small child, Peiro would do anything to avoid working in the kitchen, as his first love remained on the soccer field.

Even so, by 1987, Peiro had embraced his history, moving to the United States where he opened a restaurant in Charlottesville.  The restaurant was successful for its first four years, but with the 1992 Olympics being held in his home country, Peiro wished to return to Spain.

While in Spain, Peiro opened a new restaurant, while enjoying the Olympic Games and the World’s Fair.  However, his stay was short lived, as the Richmond Strikers soccer team soon offered him a coaching position back in the United States.

“I had to leave Spain for the coaching opportunities.  There are so many [soccer] coaches in Spain,” Peiro said.  “I love soccer, and I came here to coach, not to have a restaurant.  Well…” he said, laughing, gesturing to his restaurant around him.

In 2003, Peiro bought “Richie’s” at Broad and Meadow in Richmond, and turned it into the original Emilio’s Restaurante Español. 

“I wanted people to know authentic food from Spain.  Even if you haven’t been to Spain, you’ll know what it feels like to be there,” he said.  “I like good food and good music.  I love music and dancing as a Spaniard.”

His menu is a testament to his authenticity, featuring a variety of classic Spanish dishes. 

“I only cook with extra virgin olive oil from Spain.  One, because of the flavor, and two, because it is cholesterol free and is better for you,” Peiro said, speaking as an athlete.  “I don’t believe in frozen things, so we make everything by the order.  I have gluten free options and can make things for other dietary restrictions.”

Although all of his dishes are Spanish influenced, the typical Mediterranean cuisine is always present.  This includes lots of vegetables and fish, evident in the types of tapas and paella he serves.

Emilio’s authenticity was a big hit among dinners in the Fan; so by July 2006, Peiro opened a second location in Woodlake.

“I’ve been here [at Woodlake] for four and a half years.  I came here because I wanted to be the local family restaurant, because there are mostly chains around here.  People are very loyal to me,” Peiro said.  “And now everybody knows everybody.”

Peiro attributes his success to good food and a fun atmosphere.  Each night of the week, Emilio’s offers a special or live entertainment.  Friday evenings feature a flamenco guitarist, and Saturdays feature local live bands.  Wednesdays are “Date Nights,” where a couple can share a full meal and a bottle of wine for $50.

Between coaching and playing soccer and opening a third restaurant in Short Pump, Peiro is staying busy.  Despite this, he will be traveling to Spain in September to visit family and compete in the International Paella Contest.  The invite-only contest is held in Peiro’s hometown, and this will be the first time a hometown boy will be competing.  While abroad, Peiro will also be participating in a nationally televised cooking show.

Emilio’s Woodlake location is open Monday through Saturday for lunch and dinner, 11:30 a.m. – 10 p.m. and Sunday for dinner, 5 – 10 p.m.  It is located at 7016 Woodlake Commons Loop.