Noah Sandoval

Noah 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 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.

Named one of Food & Wine’s 2017 “Best New Chefs,” Sandoval took home the prestigious James Beard Award for Best Chef: Great Lakes in 2025. Oriole has consistently ranked among the top restaurants in the US, lauded for its intimate dining experience and exceptional service.