Chef Richard Sandoval Comes Back To Denver for Events

Chef Richard Sandoval, who opened Tamayo in Larimer Square in 2001, has spent the past few years building restaurants in far-flung locales like Marrakech, Cabo, and Belgrade—but this month, he’s back in Denver. The globe-trotting restaurateur behind Tamayo and Toro is returning for two collaborative dinners at Tamayo on August 19 and 20. While the visit is brief, Sandoval hints it’s part of a more frequent reconnection with the city, especially with his daughter Isabella and son Giancarlo joining the business and the global headquarters of Richard Sandoval Hospitality still based in RiNo.

“I wanted to create one-night-only experiences that honor Denver’s chef community and bring together culinary voices with deep connections to the city,” Sandoval says of the events, which are timed with Tamayo’s recent renovation and menu refresh.

The first dinner, happening on August 19, is a reunion of sorts: the “Tamayo Through the Ages” six-hands dinner with Chefs Dana Rodriguez (Super Mega Bien, Work & Class) and Oscar Padilla, both Tamayo alumni. The second, on August 20, is a four-hands dinner with Frank Bonanno (Mizuna, Luca), a fellow Denver culinary heavyweight.

Each evening will feature a five-course tasting menu that nods to the chefs’ roots, with dishes that lean deeply into personal and cultural storytelling.
One of Sandoval’s contributions is Zarandeado Prawns, a coastal Mexican dish that gets a bright twist with plantain purée and mango pico de gallo. “It is a nod to the flavors I grew up with,” he says, “but with a lighter, tropical balance that reflects how Latin cuisine continues to evolve.”

Another can’t miss dish? A slow-braised bison birria crisp wrapped in phyllo, finished with cheese air and habanero salsa—bridging Mexican culinary traditions with a distinctly Colorado sensibility. “It pays tribute to the richness of birria while celebrating Colorado’s local bison, beautifully blending heritage and place on a single plate.” Sandoval notes.

The vibe between collaborators is as intentional as the dishes. Bonanno, whose influence in Denver’s dining scene is unmistakable, was chosen for his “commitment to excellence” and “shared respect for ingredients and storytelling,” Sandoval says. Rodriguez and Padilla, meanwhile, represent Tamayo’s roots and growth. “Welcoming them back feels like both a reunion and a celebration of how far we have all come,” he adds.

While Sandoval won’t be in Denver full-time, the dinners mark a renewed presence. “Denver will always be a special place for me,” he says. “Tamayo was one of my first restaurants in the United States, and for almost 25 years it has been part of the city’s culinary fabric.” With his children stepping into the business, Sandoval sees these dinners as symbolic moments for the next generation of his hospitality group.

And there’s more on the horizon: Tamayo recently unveiled a new terrace happy hour that launched August 10, and Día de los Muertos programming is already in the works for fall.

“These dinners are a celebration of Tamayo’s legacy, of Denver’s dynamic culinary culture, and of the friendships, mentorships, and family ties that grow in a kitchen,” Sandoval says. “I cannot imagine a better way to welcome guests back.”

Tickets for each dinner are available online and include five courses, with optional beverage pairings. Seating is limited.