“Running a restaurant kitchen is challenging. Running multiple restaurant kitchens within a resort in an increasingly popular destination while attending to an everchanging mix of guests, menus, and concepts during one of the toughest periods in hospitality history is not for the faint of heart. Meet three chefs who are new to the Coachella Valley but hit the ground running, making popular desert dining venues feel like home once again…”

[Read the full article at palmspringslife.com]