February 20-24, 2019 Miami Beach
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Sandoval Noah e1541167854332 400x400 - Sandoval, Noah

Noah Sandoval

Chef Noah Sandoval introduced Oriole to the West Loop neighborhood of Chicago in March 2016 with the help of his partners, and wife and General Manager Cara Sandoval. The 28-seat restaurant offers a comprehensive tasting menu experience focused on the guest through informed service, carefully crafted dishes, and a modern industrial ambiance. Oriole was awarded two Michelin Stars in the restaurant’s first eligible year and has retained two stars each year following. Since opening, Sandoval was recognized as a Food & Wine Best New Chef, received three semifinalist James Beard nominations, and was named Chef... READ MORE

Chef Noah Sandoval introduced Oriole to the West Loop neighborhood of Chicago in March 2016 with the help of his partners, and wife and General Manager Cara Sandoval. The 28-seat restaurant offers a comprehensive tasting menu experience focused on the guest through informed service, carefully crafted dishes, and a modern industrial ambiance. Oriole was awarded two Michelin Stars in the restaurant’s first eligible year and has retained two stars each year following. Since opening, Sandoval was recognized as a Food & Wine Best New Chef, received three semifinalist James Beard nominations, and was named Chef of the Year by the Chicago Tribune, Oriole also earned 4-star reviews from the Chicago Tribune and Chicago magazine.

Sandoval and his culinary team develop a large format tasting menu with seasonal foundations, considering each product’s origin in designing a dish. He also encourages collaboration and creativity among the team. “I like to get as much input from those I share the kitchen with as possible,” he says. “We inspire each other.”

A Richmond, VA native, Noah worked under Chef David Shannon as a teenager, following him to open Dogwood Grille & Spirits. Shannon served as Sandoval’s mentor, showing him a way into a world of creativity, freedom, and families formed in the kitchen. This influence inspired him to enroll in culinary school in New Orleans, where he continued to develop his culinary chops at Marisol under Chef Pete Vazquez. Making the move to Chicago in 2007, Sandoval worked at Chef Marcus Samuelsson’s C-House before heading to Spring to work under James Beard-awarded Chef Shawn McClain. In 2011, Sandoval worked alongside Chef Michael Carlson as sous chef of Schwa, and prior to founding Oriole, Sandoval spent a few years at Senza as executive chef, earning a Michelin star for the restaurant in each eligible year.

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