LIVE Magazine Issue #253 February 24, 2017

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www.palmdesertfoodandwine.com
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Tony France
Chef, JW Marriott Desert
Tony France fell in love with food and cooking at a very young age. He
loved being in the kitchen with his Dad trying new ingredients and sampling
dishes. When he was about 6 years old, he had a remarkable and
memorable experience at The Ritz Carlton Pasadena where he and his
family enjoyed an incredible holiday dinner. At that moment he knew he
wanted to be a chef.
In 2010, after a year at Azusa Pacific University, Tony decided to follow
his true passion and proceeded to attend Le Cordon Bleu College of
Culinary Arts in Pasadena, California. While attending school he was
recommended by the Dean of Students to work for the Executive Chef at
the Hollywood Magic Castle. He graduated first in his class with honors
in 2011.
Continuously striving to learn and grow, Tony began working for Hyatt
Regency in Santa Clarita as well as staging for the Hyatt Andaz West
Hollywood. However, his main goal was to work for The Ritz Carlton.
In 2012, Tony joined The Ritz Carlton and dedicated the next 5 years to
learning, growing, and refining not only his cooking but his leadership
skills as well. Tony was blessed to be surrounded with an eclectic group
of international chefs who really helped guide and grow him as a chef and
culinary leader. He quickly rose through the ranks becoming the Jr. Sous
Chef of Banquets for the Ritz Carlton in Marina del Rey. Focusing on
Regional California Cuisine with a Mexican flare, Tony now joins Rockwood
Grill as their Restaurant Sous Chef.
Christopher S. Mitchum
Christopher S. Mitchum
Executive Chef, Lantana Restaurant
at Hyatt Regency Indian Wells Resort & Spa
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. Guests
can enjoy seasonal menu offers with stunning views of the desert panorama
or watch the professional culinary team at work in the open air
kitchen
His best menu planning comes while he’s paddling out to catch the
next big wave, skiing one of his favorite chutes, backcountry camping,
fly fishing or mountain biking imagining the next perfect dish to share.