In the greater Palm Springs area, Miramonte Resort & Spa announced two new culinary leaders who are introducing a new perspective to the desert hotel’s food and beverage program. William Withrow has been appointed as executive chef and Chad Storms as director of food & beverage, overseeing the resort’s two signature dining outlets, Citrus & Palm and The Tavern Bar, as well as banquets and catering for the 215-room property. Withrow and Storms’ vision for food and beverage at Miramonte Resort & Spa expands its menus to incorporate California-inspired flavors in fresh, farm-to-table dishes and seasonal cocktails inspired by the beauty of the desert, along with intimate chef’s dinners and curated experiences for groups.
“We are excited to introduce a new era of culinary talent to Miramonte Resort & Spa, with the introduction of Chef William Withrow and Chad Storms,” says general manager, Kevin Barnes. “Their breadth of culinary knowledge and experience will be valuable additions to our food and beverage team. I know each will play a pivotal role in creating authentic, meaningful experiences for our guests.”
Withrow comes to Miramonte Resort & Spa with more than two decades of experience in the restaurant industry. Born and raised in Los Angeles, Withrow moved to France at age 11 and found his passion for cooking and farm-to-table ingredients through his experiences in the French countryside. He studied culinary arts at Lycee Hotelier et de Tourisme de Blois before returning to Southern California, where he began honing his technique of fusing French cuisine with international flavors as a cook at the Four Seasons Newport Beach, Le Meridien Hotel in Santa Monica and fine-dining restaurant, Pascal, in Orange County. Since moving back to the Coachella Valley in 2001, Withrow has served as the executive sous-chef at Fantasy Springs Resort Casino and Riviera Palm Springs, Omni Rancho Las Palmas and most recently, the esteemed Thermal Club. In his new role as executive chef, Withrow oversees food and beverage offerings for Miramonte Resort & Spa, including Citrus & Palm and The Tavern Bar, as well as the resort’s 35,000 square feet of versatile space for meetings, corporate parties, weddings and special events.
Blending his Southern California roots with classic French training, Withrow’s eclectic cooking style weaves in flavors from Europe, California, Asia and the Middle East. The Citrus & Palm menu will embrace his distinct culinary experiences and feature fresh, seasonal ingredients in dishes such as Australian lamb chops with charred poblano polenta, cumin scented baby carrots, chipotle jus and queso fresco; and Moroccan vegetable cous cous with baby rainbow carrots, zucchini, peppers, onion, cherry tomatoes, garbanzo beans, ras al hanout, golden raisins, harissa peso and micro cilantro. The more casual Tavern Bar will focus on elevated comfort food, serving a select menu of items including ahi poke “nachos” with crispy wontons, avocado, bok choy slaw, pickled Fresno chiles and ponzu dressing; and spicy crispy sando with Asian slaw, pickled jalapenos and gochujang mayo served on a brioche bun with togarashi fries.
Joining Withrow in the culinary division, Chad Storms returns to Miramonte Resort & Spa as the director of food & beverage after previously working as executive chef and food & beverage manager at Citrus & Palm in 2021. In his new role, Storms oversees the day-to-day operations of the resort’s food and beverage programs and works closely with Withrow in setting the standard for exemplary service for the desert property. Originally from Roslyn, Washington, Storms moved to Palm Springs in 2021, where he most recently served as the executive sous chef at Ace Hotel & Swim Club. Previous experience also includes serving as the banquet chef at Suncadia Resort in Washington and executive chef at Suncadia’s country club, Tumble Creek.
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