Chef Chris Mitchum, Executive Chef at Hyatt Regency Indian Wells Resort and Spa

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Chef Chris Mitchum, Executive Chef at Hyatt Regency Indian Wells Resort and Spa prepares lumpia, with avocado, ancho chile chicken and chipotle cheddar cheese at Food & Wine Festival Palm Desert™ 2014 Saturday, March 22, 2014

 

 

Lumpia are pastries of Chinese origin similar to fresh popiah or fried spring rolls popular in Southeast Asia.

As a child in the show-me state of Missouri, Chris Mitchum's young palate savored the unmistakable flavors of fresh produce harvested from his grandfather's farm. Memories of handpicked raspberries, tomatoes and corn fueled a culinary passion that led him to Hyde Park's Culinary Institute of America.

After graduation, Chef Mitchum left his imprint over a career with Hyatt hotels and resorts from the urban chic cuisine of Cambridge to Monterey's coastal California classics and across the Pacific to the windswept native flavors of Maui. Across the country and in his travels around the world, Mitchum's creative spins on home-style as well as exotic cuisines left patrons and guests with the gift all travelers treasure from that special dining experience – unforgettable memories of flavors and ingredients combined with a sense of place.

Today, as Executive Chef at the Hyatt Regency Indian Wells, Chef Mitchum indulges spa guests in savory healthful fare while elevating the dining adventures of the resort's private villa VIPs and restaurant patrons with an ever-changing assemblage of gourmet feasts.

Visit the Hyatt Regency Indian Wells website »»

Food & Wine Festival Palm Desert™ 2015

The 5th annual the Food & Wine Festival Palm Desert™ will be held March 27-29, 2015. The festival, organized by Palm Springs Life, will gather the brightest and most inspired chefs from across the country for three extraordinary days of culinary and wine tasting under The Big White Tent on Larkspur between El Paseo and Shadow Mountain in Palm Desert, CA. This event will be uniquely educational in focus, showcasing the Coachella Valley as the ultimate culinary destination.

The festival begins with a James Beard 4-course gourmet luncheon on Friday, March 27. The weekend “Grand Tastings” feature renowned chefs, and more than 80 premium wines and champagnes and 50 restaurants will offer tastings. Returning to this year’s festival are exclusive wine and beer tasting seminars.

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