the history of a dream
We are dedicated to creating optimal experiences delivered with authenticity in an environment that nurtures the human spirit.
We are proud to say that with more than 30 years of combined experience, Elysium is a dream that has come to FRUITION.
Michael Sandoval
Chef & Owner
My name is Michael Sandoval, and I was born as the youngest of four in a middle-class, immigrant family in the United States. 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.
I pursued a degree in Hotel Administration at the University of Nevada, Las Vegas, while working in various kitchens to gain hands-on experience in hospitality. At 18, I joined the Thomas Keller Restaurant Group in Las Vegas, marking the beginning of my career. Over two years, my hard work earned me a promotion to Sous Chef, and by 24, I became Chef de Cuisine at one of Keller’s Michelin-starred restaurants in Napa Valley. By 28, I was overseeing casual dining operations nationwide and later took on international projects, launching signature restaurants globally.
Throughout my career, I’ve had the privilege of traveling, competing in international competitions, and working with some of the best chefs in the world.
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."
Jasmijn Saft
General Manager
My name is Jasmijn Saft, and I was born and raised in Noord-Holland, Netherlands. With a deep passion for hospitality, I began my journey in 2008 as an intern while pursuing my hospitality education, which combined both practical and technical experience. Little did I know that this would ignite my true passion for the industry.
In the early years of my career, I worked in various roles to expand my knowledge and skills. I completed internships abroad, participated in hospitality competitions, and spent two years as a kitchen apprentice to better understand restaurant operations. After graduation, I moved to Spain and Curaçao to broaden my horizons. My next chapter took me onboard a 5-star cruise line, where I learned how to exceed guest expectations and deliver exceptional service.
Working internationally allowed me to connect with people from different cultures and continents, shaping the person I am today. In recent years, I’ve been involved in several new restaurant openings and startup projects, including being part of the team for a specialty restaurant by Michelin-starred Chef Thomas Keller. My training in Napa Valley, California, under his guidance, was a pivotal experience that deeply influenced my professional growth.
I met Chef Michael Sandoval in early 2016 during my training in Napa, and from that moment, we shared a common vision: Elysium. We both believe that by doing what we love, we unlock our true potential and can accomplish our greatest dreams.