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    Angelo Sosa Appointed Executive Chef at Grand Hyatt Indian Wells Resort & Spa

    After an extensive $64 million renovation, the Grand Hyatt Wells Resort & Villas has unveiled two new dining options supervised by Bravo’s Top Chef, Angelo Sosa. Tia Carmen and Carmocha are fresh additions to the updated lobby.

    Chef Angelo Sosa, who gained popularity as the runner-up in Season 7 of Top Chef, has honed his culinary skills in some of the world’s most prestigious kitchens, including several three-star establishments across Europe and New York. He has worked alongside renowned chefs such as Jean-Georges Vongerichten, Alain Ducasse, Stephen Starr, and Masaharu Morimoto, and his expertise includes celebrated venues like Jean-Georges, Spice Market, Buddakan, and Morimoto NYC.

    Opening two new restaurants in the Greater Palm Springs area is a significant milestone for Chef Sosa. This is the second location for Tia Carmen, with the first launched in Phoenix, AZ, at the JW Marriott Desert Ridge Resort & Spa, in collaboration with his friend and business partner Mark Stone. Stone works with SSC Hospitality, where he excels in crafting restaurant concepts and overseeing culinary venues and events. He has been instrumental in both the launch of Tia Carmen and Kembara at the JW Marriott Desert Ridge Resort. At the Indian Wells venue, the talented Chef Daniel Arias has been appointed as Chef de Cuisine, while Chef Angelo divides his time between both locations.

    The new Carmocha concept draws inspiration from Chef Angelo’s beloved Aunt Carmen. The menu features small plates that reflect her global culinary adventures. “She traveled widely and returned home to recreate many of the dishes from her experiences,” Chef Angelo remarked. He honors his aunt daily in the kitchen. “My Tia loved to gather our family around the table with her food. Her meals were filled with joy and conversation. I strive to replicate that same warm atmosphere for my guests here.”

    At Carmocha, seafood enthusiasts can indulge in freshly shucked oysters paired with a celery mignonette or savor plump red shrimp complemented by a mildly spicy gochujang cocktail sauce. Another offering is a bowl of tuna tartare elegantly served on pita-like toast. “This dish was inspired by Aunt Tia’s journeys along the Eastern shore,” Chef Angelo noted.

    Another appetizer features Chef Angelo’s pan fritos, small bites made with cotija cheese, serrano chile, and butter, drizzled with pine thistle honey for a delightful savory-sweet contrast. This pairs wonderfully with one of the many crafted cocktails available, like the aguachile margarita or the mezcal-based “Century of Passion” cocktail.

    Working closely with farmers at the Santa Monica Farmers Market and local suppliers in Coachella Valley, Chef Angelo and Chef Daniel provide guests at Tia Carmen with the freshest produce and proteins, merging Southwest flavors with a California twist.

    The Tia Carmen menu presents an array of salads, such as a lively tomato salad topped with lemon thyme, pickled hibiscus onions, and queso de la casa, making it a delightful start before transitioning to a main course.

    An additional standout is a baby romaine salad embellished with sliced melon and radish, which adds sweet and earthy flavors, complemented by a distinctive lightly fried egg dressing made with oil, dill, and fennel. This salad is crisp and flavorful, enhanced by colorful micro-flowers.

    Meanwhile, diners at Carmocha can relish a delightful Mediterranean salad featuring romaine lettuce, feta cheese, Greek olives, and crispy falafel, all drizzled with a light herb-infused dressing. “This dish is inspired by Tia’s tales of her explorations in Morocco,” Chef Angelo recounted.

    Chef Angelo also shares tender lamb sliders infused with Moroccan spices, topped with feta tzatziki, arugula, and a tasty peach chutney. These mini-burgers are ideal for sharing after a day spent on the Indian Wells golf course.

    A distinctive offering at Carmocha is the eye-catching chicken pot pie. “The empanada-crusted chicken is a tribute to Tia’s experiences returning from Cuba,” Chef Angelo said. This Cuban-inspired chicken pot pie is elegantly garnished with fleur de sel and a light sweet glaze, making it easy to eat by hand or with utensils.

    Another remarkable dish featured at Tia Carmen is grilled Spanish octopus, marinated in Sherry vinegar and served with tepary beans. Both Chef Angelo and Chef Daniel focus on crafting dishes that are artistically presented and delightfully flavorful.

    The menu also includes other protein options such as lamb belly barbacoa topped with caviar, and a 10-ounce Mishima New York Strip Steak spiced with Southwestern spices and accompanied by bone marrow butter.

    During the dining experience, General Manager Piero Rodriguez interacts with guests to ensure a memorable culinary adventure. He is also happy to offer wine recommendations and pairing advice. The wine list includes an oaky Glassmen Chardonnay and a robust Rioja Reserve.

    Notable favorites at Carmocha consist of succulent sticky spiced pork ribs glazed with a sweet Medjool date and tamarind sauce, served alongside fresh mango slices for palate cleansing.

    The menu also highlights a chicken katsu cutlet, steak frites, and a Carmocha burger featuring a prime patty, sweet onions, and homemade bread-and-butter pickles, topped with a fried egg nestled within toasted brioche buns.

    Deserts inspired by Moroccan flavors include the Moroccan turtle, a cinnamon-spiced chocolate cake topped with toasted coconut and Moroccan spice caramel.

    Another sweet option features a strawberry tiramisu made with sweet Harry’s Berries strawberries, accentuated with pink peppercorn and topped with a light lemon cardamom cream.

    The following morning after an exceptional preview dinner, Mark Stone and Chef Angelo Sosa led guests in a pickleball lesson and game on the new courts at the resort. “Our passion for pickleball started when we opened Tia Carmen at the JW Marriott Desert Ridge Resort & Spa in Phoenix,” Mark Stone shared. “During the design and launch of these two restaurants at the Grand Hyatt Indian Wells, we also made time to play here.”

    Guests at the Grand Hyatt Indian Wells Resort & Spa can relax at the adult-only Oasis Pool, a tranquil haven ideal for reading, sunbathing, or enjoying a refreshing swim in the warm, clear waters.

    Families can enjoy the HyTides Water Park—Greater Palm Springs’ largest water feature—boasting two 30-foot slides, a 450-foot lazy river, and a splash pad for younger visitors.

    The Spa also includes a hot whirlpool and cold plunge pool, accessible for guests before and after their treatments.

    Now is a perfect time to explore the newly revitalized Grand Hyatt Indian Wells Resort and Spa. This dazzling desert haven is sure to awaken all your senses.

    Image Source: Angelo Sosa @ Instagram

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