While the world was saying goodbye to 2010 and welcoming in 2011, at Rancho we were getting ready to welcome in our new Executive Chef, Sean O’Connell.
Sean has held the top culinary position at some of the worlds best resorts, including Sandals Exuma Bay, the Fontainebleau and Mandarin Oriental, and has led teams in kitchens around the globe, including Thailand, Indonesia, Hong Kong, Singapore, Germany and Hawaii.
Sean has been at the resort just over a month, and stopped by the blog to introduce himself, answer a few questions and talk a little about the changes our guests can expect to see.
You’ve been the executive chef at some very large properites, why come to an intimate resort setting like Rancho Las Palmas?
Well, honestly, to get back into the kitchen and start to create new and exciting things again. Too often in the culinary world, once a chef starts to advance, you spend less time in the kitchen and more time looking at financial reports. I love to cook, I love to meet guests and hear their experiences; it’s my passion and why I became a chef. Plus, my wife hated the Caribbean. Okay, that last reason might be an exaggeration…
What is your vision for the resort?
First and foremost, my goal is to make the resort a Palm Springs dining destination in its own right. I think you’ll see an improved experience top to bottom as we get back to the basics of great food and great service. Our new bluEmber menu will focus on contemporary California Cuisine, infusing flavors from around the world. Plus, we are going to be a perfect destination for private events, offering unique and intimate spaces and customized menus you won’t see elsewhere in the valley.
What’s the best way for guests to experience the new cuisine?
Starting February 17th, we are going to unveil a new menu at bluEmber by offering a special four course tasting menu from $49.95. We’ll also be publishing pictures of the dishes and talking about the menu on our various social outlets such as Facebook, Twitter and videos on YouTube in the coming weeks.
Thank you for stopping by and talking with us today Chef. We’re glad to have you with us!
Thank you, I look forward to meeting our guests at bluEmber very soon!
- Executive Chef Sean O’Connell