Joiners · 2026-06-01 · 1h 49m
This week, we sit down with Chef Stephen Sandoval for a globetrotting whirlwind tour through a career that spans McDonald’s franchises in Southern California, Michelin-starred kitchens in the Bay Area, wood-fire cooking in Argentina, classical Mexican cuisine in Mexico City, and some of Chicago’s most celebrated restaurants. Stephen is a tour de force who’s worked alongside the likes of Rick Bayless, Stuart Brioza, and Albert Adrià, and his newest restaurant, Trino, is a deeply personal steakhouse concept inspired by Northern Mexico, Spain, Argentina, and the classic Chicago dining tradition. He joins us to talk through mastering seven different live-fire cooking techniques in Mendoza, the philosophy behind Baja Med cuisine, staging and cooking across three continents, and the long, winding road toward opening his dream restaurant concept, Entre Sueños - and so much more.
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