Toro Snowmass
Toro Snowmass by Chef Richard Sandoval is a harmonious blend of elevated sophistication and inviting accessibility, embodying the essence of contemporary Latin cuisine without borders.
Drawing inspiration from the vibrant culinary traditions of Colombia, Mexico, Brazil, Venezuela, and beyond, our aim is to offer a culinary journey that transcends geographical boundaries, uniting the diverse flavors of Central and South America on a single, enriching plate.
Our commitment lies in creating an experience that resonates with both the seasoned gastronome and the curious food explorer, a fusion of authenticity and innovation that caters to every palate.
Hours
Breakfast
7:00 AM - 10:30 AM
Dinner
5:00 PM - 9:30 PM
Private Dining
The private dining rooms at Toro Snowmass are intimate settings for family gatherings and events. Exuding classic mountain warmth and sophistication, the fine dining restaurant features a glimmering display kitchen.
For parties of 12+ or more or to reserve our private dining room, please call +1 970 923 8043 or contact by email.
Meet The Chef
Richard Sandoval
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.
