Sandoval is one of America’s best young emerging culinary talents, known for his visionary approach to contemporary cuisine. Born and raised in Virginia, Sandoval came from a military family and therefore moved around a lot. He found a passion for food by cooking with his mother. Dropping out of school at 16, he joined a kitchen to make money while playing in a punk rock band. Starting as a pot washer, he worked his way up. The next stage of his culinary development began when he moved to Chicago to work with Marcus Samuelsson at C-House, and later as Sous Chef at Shawn McClain’s Spring Restaurant and Michael Carson’s Schwa.
In 2016, Sandoval opened Oriole, a fine-dining restaurant in Chicago, which quickly earned national and international recognition. Within its first year, Oriole was awarded two Michelin stars and has retained them ever since. His culinary philosophy is based on balancing innovative techniques and seasonal, locally sourced ingredients, creating tasting menus that evoke elegance, depth, and precision.
Sandoval has been a semifinalist for a prestigious James Beard Award for Best Chef: Great Lakes. Oriole has consistently ranked among the top restaurants in the US, lauded for its intimate dining experience and exceptional service.
Restaurant
Oriole is a renowned fine-dining restaurant located in Chicago’s West Loop neighborhood, at 661 W. Walnut Street. Opened in 2016 by Sandoval and pastry chef Genie Kwon, it offers an intimate, elevated dining experience focused on creative, well-crafted tasting menus. The restaurant earned two Michelin stars after opening in 2016 and has retained them ever since.
The cuisine at Oriole emphasizes seasonal ingredients, often incorporating global influences and modern techniques. Guests experience a multi-course tasting menu that evolves with the seasons, featuring dishes that balance precision, texture, and flavor. Each course is designed to surprise and delight, making dining at Oriole a memorable journey.
Oriole’s ambiance is understated yet sophisticated, with minimalist decor that allows the focus to remain on the food. The space is designed to be comfortable and welcoming, offering an open kitchen view that encourages interaction between guests and the chefs.
In addition to its Michelin stars, Oriole has been recognized in various prestigious food rankings and earned praise for its impeccable service and attention to detail. One unique aspect of Oriole is its punk rock ethos, reflecting chef Sandoval's love for the genre, subtly woven into the relaxed yet refined dining atmosphere.
Recipes and dishes
Sandoval is celebrated for his innovative, refined approach to modern American cuisine, combining global flavors with rigorous technique. His cooking style is characterized by a commitment to seasonal ingredients, creative compositions, and an elegant balance of textures and flavors. At Oriole, Sandoval’s tasting menus are known for their unexpected qualities and artistry, evolving constantly to reflect the freshest ingredients available.
One of his signature dishes is foie gras with fermented pineapple and hazelnut, which showcases his talent for harmonizing rich, indulgent flavors with acidic and sweet notes. Another is uni with banana and sesame, an unexpected combination merging briny sea urchin with tropical sweetness.
Sandoval’s kohlrabi pasta—a vegetable-forward dish with parmesan and black truffle—has been lauded for its simplicity and elegance. His desserts, at one time created in collaboration with pastry chef Kwon, have been equally well received, featuring delicate, multi-layered flavors, like the black sesame cake with yogurt and ginger. Sandoval's dishes exemplify creativity, precision, and balance, making Oriole a standard-bearer of culinary excellence in Chicago.
