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    Angelo Sosa Joins ‘Grand Hyatt Indian Wells Resort & Spa’ As Head Chef

    Image Source: Angelo Sosa @ Instagram

    Following a comprehensive $64 million renovation, the Grand Hyatt Wells Resort & Villas marks the debut of its two new dining establishments overseen by Bravo’s Top Chef, Angelo Sosa. Tia Carmen and Carmocha are entirely new additions to the revamped lobby.

    Chef Angelo Sosa, known for his charismatic presence in Season 7 of Top Chef, finished as runner-up that season. He has worked in prestigious kitchens at three-star restaurants across Europe and New York under culinary icons such as Jean-Georges Vongerichten, Alain Ducasse, Stephen Starr, and Masaharu Morimoto. His culinary expertise has been honed in celebrated dining spots including Jean-Georges, Spice Market, Buddakan, and Morimoto NYC.

    Establishing two new restaurants in the Greater Palm Springs area represents a dream come true for this talented chef. This marks his second Tia Carmen location; the first opened in Phoenix, AZ at the JW Marriott Desert Ridge Resort & Spa, aided by his friend and business partner Mark Stone. Stone, a part of SSC Hospitality, specializes in developing restaurant concepts, managing culinary venues, and organizing culinary events. He has not only supported Chef Sosa in launching Tia Carmen but also Kembara at the JW Marriott Desert Ridge Resort in Phoenix, AZ. At the Indian Wells location, they have enlisted esteemed Chef Daniel Arias as the Chef de Cuisine while Chef Angelo splits his time between both restaurants.

    The inspiration for the new Carmocha concept stems from Chef Angelo’s cherished Aunt Carmen. The menu showcases small plates influenced by her travels. “She journeyed around the globe and returned home to recreate many of the dishes from her adventures,” Chef Angelo shared. He pays homage to his aunt every day in the kitchen. “My Tia loved bringing family together through her food. Her dishes surrounded the table with laughter and conversation. I aspire to create that same warm experience for my guests here.”

    Starting off with seafood offerings at Carmocha, diners can enjoy freshly shucked oysters accompanied by celery mignonette, or plump red shrimp dipped in a mildly spicy gochujang cocktail sauce. Additionally, there’s a bowl of tuna tartare served in a smooth style on delightful pita-like toast. “This dish was inspired by Aunt Tia’s explorations along the Eastern shore,” noted Chef Angelo.

    Another delightful starter includes Chef Angelo’s pan fritos, bite-sized spheres composed of cotija cheese, serrano chile, and butter, drizzled with pine thistle honey for a delightful balance of savory and sweet. This pairs perfectly with one of the many crafted cocktails on the menu, such as the aguachile margarita or the mezcal-based “Century of Passion” cocktail.

    Collaborating with farmers at the Santa Monica Farmers Market and local farms in Coachella Valley, Chef Angelo and Chef Daniel offer guests the freshest produce and proteins for their Tia Carmen menu, which fuses Southwest flavors with a California twist.

    The Tia Carmen menu features a range of salads, including a vibrant tomato salad garnished with lemon thyme, pickled hibiscus onions, and queso de la casa, making it a charming starter before a heartier main dish.

    Another highlight is a baby romaine salad adorned with sliced melon and radish, contributing sweet and earthy notes, complemented by a unique lightly fried egg dressing with oil, dill, and fennel. This salad is crisp, flavorful, and visually appealing with micro-flowers adding a splash of color.

    At Carmocha, diners can indulge in a splendid Mediterranean salad featuring romaine lettuce, feta cheese, Greek olives, and crispy falafel dressed in a light herb-infused dressing. “This dish draws inspiration from Tia’s tales of her travels in Morocco,” Chef Angelo recounted.

    Inspired by Aunt Tia’s Moroccan journeys, Chef Angelo presents tender lamb sliders enhanced with Moroccan spices, topped with feta tzatziki, arugula, and a delightful peach chutney. These mini-burgers are perfect for sharing after a day on the golf course in Indian Wells.

    A standout dish at Carmocha is the visually striking chicken pot pie. “The empanada-crusted chicken pays tribute to Tia’s journey back from Cuba,” Chef Angelo shared. This delicious Cuban-inspired chicken pot pie is garnished with a sprinkle of fleur de sel and a light sweet glaze. It can be enjoyed with one’s hands or with utensils.

    Another remarkable offering at Tia Carmen is the grilled Spanish octopus, marinated in Sherry vinegar and presented with tepary beans. Chef Angelo and Chef Daniel curate dishes that are artistically executed and pleasing to the palate.

    Additional protein options on the menu include lamb belly barbacoa topped with caviar, and a 10-ounce Mishima New York Strip Steak adorned with Southwestern spices and bone marrow butter.

    Throughout the dining experience, General Manager Piero Rodriguez engages with patrons to guarantee a memorable culinary journey. He is also glad to provide wine recommendations and pairing suggestions. The wine list features an oaky Glassmen Chardonnay and a robust Rioja Reserve.

    Delectable favorites at Carmocha include finger-licking sticky spiced pork ribs glazed in a sweet Medjool date and tamarind sauce, served with fresh mango slices for palate cleansing.

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

    Another dessert on the Carmocha menu draws inspiration from Moroccan flavors. The Moroccan turtle is a cinnamon-spiced chocolate cake topped with toasted coconut and Moroccan spice caramel.

    Other sweet treats include a strawberry tiramisu crafted with Harry’s Berries’ sweet strawberries, dusted with pink peppercorn and crowned with an airy lemon cardamom cream.

    The following morning, after an impressive preview dinner, Mark Stone and Chef Angelo Sosa facilitated a pickleball lesson and game on the newly installed courts at the resort. “Our love for pickleball started when we opened Tia Carmen at the JW Marriott Desert Ridge Resort & Spa in Phoenix,” Mark Stone revealed. “While developing these two restaurants at the Grand Hyatt Indian Wells, we took time to play here as well.”

    Other outdoor activities at the Grand Hyatt Indian Wells Resort & Spa include unwinding at the adult-only Oasis Pool, a serene retreat perfect for enjoying a good book, basking in the sun, or taking a refreshing dip in the sparkling warm waters.

    Families visiting the resort can have a blast at the HyTides Water Park, the largest water feature in Greater Palm Springs. This recently refurbished water attraction boasts two 30-foot slides, a 450-foot lazy river, and a splash pad for younger children.

    The Spa also features a hot whirlpool and cold plunge pool, available for guests to enjoy before and after their spa treatments.

    Now is an excellent time to experience the newly transformed Grand Hyatt Indian Wells Resort and Spa. This sparkling desert oasis is sure to invigorate all of your senses.

    Image Source: Angelo Sosa @ Instagram

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