Chef
Michael Sandoval
- Discipline
- Chef
Portrait of Michael Sandoval
i. Biography
Chef and owner Michael Sandoval leads Elysium in Melegís, Granada, Spain. A University of Nevada, Las Vegas alumnus, he moved through the Thomas Keller Restaurant Group in Las Vegas as sous chef before building a restaurant around authentic, experience-driven cuisine, local ingredients, and an eight-course tasting menu that fuses tradition with innovation.
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Coming Up
Michael Sandoval trained at University of Nevada, Las Vegas.
Where They Are Now
He is chef and owner of Elysium in Melegís, Granada, Spain. His cooking there centers on authentic, experience-driven cuisine, expressed through an eight-course tasting menu that fuses tradition with innovation and highlights local ingredients.
In Their Words “Today, Elysium represents the culmination of my journey—a place where I can create unforgettable memories for guests while honoring "The History of My Dream.” “Growing up, my mother’s creativity in the kitchen, using whatever ingredients were on hand, sparked my love for food—a passion that would shape my future.”
FAQ
Asked of Michael
What is Michael Sandoval's current role?
As of 2026, Michael Sandoval is Chef and Owner.
Where did Michael Sandoval train or study?
Michael Sandoval trained at University of Nevada, Las Vegas.
What is Michael Sandoval known for?
He describes an approach rooted in authentic, experience-driven cuisine and, at Elysium, an eight-course tasting menu that fuses tradition with innovation and highlights local ingredients.
Explore
The Sunday email
Read about chefs like Michael Sandoval in the Sunday email.
Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
Recent stories
Free. One email a week, and you can unsubscribe from any issue.