Bangkok Post – The interplay of flavours

Noah Sandoval, chef-patron of the two Michelin-starred Oriole in Chicago is ever evolving, especially when it comes to his culinary philosophy.

“It’s changed a lot over the past 20 years I’ve been cooking. When I first started it was very much a learning thing and trying to adopt different philosophies from mentors and peers. At this point, it’s a much more simple approach. Make sure you’re respecting ingredients, make sure you don’t do too much, too nice things and stick with a certain terroir, if that makes sense. If I get beef from Japan, I like to get other ingredients from Japan and put them together,” says chef Sandoval.

Since Covid, his culinary philosophy hasn’t changed too much but has switched more to people’s well-being and emotional health than actual cooking “which is unfortunate, but…