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Written By: Mimi Dang Favorite Chef in La Quinta

Head Chef Raul Garcia of Lavender Bistro

After settling in Palm Springs with his family, Raul studied culinary arts at C.O.D. Before the internet became what it is today, Chef Raul, a voracious reader, read every cookbook and culinary book he could get his hands on. After working as Sous Chef for Michel Despras and others, he returned to working with the Despras family to collaborate with them for their most famous restaurant to date, Lavender Bistro. Chef Raul, known for his passion in the kitchen, selects only the finest, freshest, and organic ingredients from local farms and growers to present an exceptional dining experience.


Executive Chef Chef Andie Hubka of Cork & Fork


Andie Hubka is the award-winning Executive Chef and Owner of ‘Cork & Fork ‘ as well as ‘Cooking with Class’ Cooking School. She has been named “Chef of the Year” by Palm Springs Life Magazine, winner of the Best New Restaurant in a prestigious Wine Spectator Award of Excellence every year since opening, and #1 Diner’s Choice awards on Social Media sites like Tripadvisor, Opentable and Yelp in the Coachella Valley. Her specialty is creating unique, spectacular wine and food pairings and multi-course wine dinners.


Executive Chef Jin Heo of Okura Sushi


Voted best chef in America 2013, master sushi chef Jin utilizes Italian cooking techniques. His philosophy is “sincerity,” and he believes his dishes come from his heart and soul by only using the freshest ingredients. This respect and care are transposed into each dish that will capture the very essence of the clean, contemporary culinary experience that Chef Jin strives for. As the executive chef in Okura for over seven years, the restaurant has been awarded Best in the Valley each year.

Executive Chef Francisco “Paco” Solano of Solano’s Bistro


Chef Solano is a self-taught chef from Mexico City. He moved to the US at the age of 18, where he began his culinary journey as a busser and eventually made his way into the kitchen. Solano spent twelve years as the Executive Chef at The Club at PGA West before opening his own Restaurant. Inspired by coastal Baja flavors, you’ll always see a catch of the day on the menu!


Executive Chef Matthew Briggs of Arnold Palmer Restaurant


With over 20 years working in the industry at restaurants like Ocean Prime, Mastro’s and The Diamond Club at Chase Field, Briggs has the ability to garner guests into culinary fans with his ability to layer flavors, where every bite is bold in taste, yet balanced. His ability to create innovative dishes and execute them with great technique captured the attention of his peers when he was awarded Best Chefs America in Orange County in 2013.


Chef Brett Maddock at The Grill on Main

Chef Maddock wears both the chef’s hat as well as owner at the Grill on Main. Formerly from Arnold Palmer and The Ritz-Carlton, he has perfected American cuisine, bringing wholesome meals into casual dining. His passion and skills in the kitchen have contributed to the great success of The Grill.


Chef Luis Arroyo at Bistro 60


Chef Arroyo’s ambition and passion can be seen in his dishes, executing plates that are tasty, creative, and eye-catching. Arroyo’s first introduction into the food industry started in 1994 as a dishwasher, eventually making his way into the kitchen through hard work and dedication. During his fourteen years with the Kaiser Restaurant Group, he was able to strengthen and refine his technique to achieve his goal of becoming a head chef. He believes that the joy you put into your job will resonate in his dishes, which he does daily over at Bistro 60.

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