Toro Scottsdale

Richard Sandoval

Celebrity Chef

Chef Richard Sandoval is a global pioneer in contemporary Latin cuisine. His career as a chef, restaurateur and entrepreneur also includes serving as a television personality, cookbook author, brand ambassador and philanthropist. He is internationally acclaimed for his innovative approach in combining Latin ingredients with modern culinary techniques to create award-winning flavors that span 60 locations and 4 continents.

A graduate of the Culinary Institute of America, Sandoval has earned many accolades over the course of his career including Mexico's “National Toque d ’Oro,” Bon Appetit’s “Restauranteur of the Year,” Cordon d'Or’s “Restauranteur of the Year”, one of The Inc Magazine’s 10 Most Inspiring Business Leaders, a James Beard Semi-Finalist for “Outstanding Restaurateur” and received an Honorary Doctorate for Culinary Arts from Johnson & Wales University.

Chef Sandoval is commended for elevating Latin American dining in each market he has a presence with best-in-class concepts, with regular features in publications like The New York Times and People. Sandoval is also credited for introducing Latin cuisine to the UAE, Qatar and Serbia.

Gage Smit

Executive Chef

Gage was born and raised on a 10 acre Banana farm in Maui, HI, which instilled in him an enormous respect for the land, food and how to prepare it. The culinary diversity and emphasis on Asian flavors are abundant in Hawaiian food - bright acidity and fresh seafood – so it was a natural fit when he got situated at Toro at the Fairmont Scottsdale Princess. His formative years were spent in the home kitchen, which naturally led to a career in food and beverage. After attending culinary school at the University of Maui College, he was part of the opening culinary team for the Andaz in Hawaii and at the age of 21 was offered his first major position as Chef de Cuisine at The Fitz Bar and Restaurant in Vail, Colorado. Following this, Hawaii called Gage back home to start his career with Fairmont hotels at the Fairmont Orchid. He initially started in banquets and was quickly promoted to Chef of their signature restaurant, Brown's Beach House, specializing in local produce and highlighting partnerships with local ranchers and fishermen to serve an elevated Hawaiian cuisine. Other establishments he was able to work for include Eleven Madison Park in New York with Chef Daniel Humm, McCrady’s in Charleston South Carolina with Chef Sean Brock and Vintage cave Honolulu with Chef Jonathan Mizukami.