chayati

Mark Sandoval was drawn to cooking at an early age-an interest he credits to his father. He and his father, a restaurant cook, would prepare dinners for his family three to four times a week. Mark loved the reactions his culinary creations received and he spent his adolescent years cooking for friends and family as often as he could.

A native of Colorado Springs, Sandoval attended the University of Colorado and graduated with a degree in Studio Fine Art with an emphasis on photography and sculpture, a focus Sandoval says is important in cooking.
“Food is visually appealing” said Chef Sandoval. “It involves all of your senses. The ingredients are your canvas and the varying colors and flavors allow to paint your picture.”

Upon graduating in 1995, he moved to San Fransisco to pursue his love for all things culinary, where he enrolled in the California Culinary Academy. His first restaurant position came at Moose’s, a North Beach favorite where Sandoval learned to prepare small Ame