Chef Noah Sandoval has earned the label of best new chef from Chicago, and it is well deserved. Since Oriole opened with Sandoval at the helm, he has earned two Michelin Stars and the respect of Chicago locals. Born in Virginia, Sandoval and his military family moved quite a bit, and in his teen years, he took a job washing dishes. This was the beginning of his culinary career. He dropped out of both High School, and Culinary School, and was mentored by the chef of the restaurant where he washed dishes. Chef Sandoval’s rise to culinary fame has not been a traditional one, but he has made a name for himself for his fresh ideas and delicious cuisine at Oriole.
Opened in 2016, Oriole is in an alley-like street in the West Loop neighborhood of Chicago. The definition of Oriole’s location is “intimate and elegant” with a small dining room that seats 28, and an open kitchen. Sandoval’s goal with Oriole is to make it all about the diner, and this is evident immediately when you are greeted by a host before you even walk in the front door of Oriole. Oriole serves a 12-course tasting menu that is minimalist in its plating style and appearance, but nowhere near simple in its ingredients or preparation. The menu begins with Osetra Caviar, sitting atop Hiramasa with a Saffron and Dill sauce. This is a salty dish that peaks your palate and is a great way to start the evening. Another guest favorite on the tasting menu is the Capellini, simple pasta served with a Butter sauce. What makes this dish extra special are the Truffles, which are served tableside by the chef and plentiful. Dessert is Delice De Bourgogne. This is a lemon flavored souffle served in a small pot and topped with a cheese like sauce. This delicious dessert/cheese combination is a wonderful way to end the evening. As a parting gift, Oriole gives all guests coffee beans and house-cultured butter at the end of the meal. This butter is the same that is served with the bread throughout your meal, which is delicious and loved by guests (hence why it gets sent home!).
- Two Michelin Stars
- Jean Banchet Award, Best New Restaurant, 2017
Chef Tony is a 42-year veteran of the food industry and is often known by his peers as “The New Product Guru.” Throughout his illustrious culinary career, he’s earned several notable titles and positions including Acquisition International’s “Most Influential Product Development Expert, U.S.” in 2019.
In 1997, Tony also founded Culinary Systems Inc., a group of culinary consultants that assist with culinary training, restaurant start-ups, concept development, and more. Since then, Tony and his team have generated over two billion dollars in sales for their clients in restaurants, retail, and manufacturing.
The strategic, technical, and culinary skills of Tony and his team can be seen on the menus of national chains, in the portfolio of national food manufacturers, and on the grocery shelves of products produced by major retail companies.