THE BARN KITCHEN AT SPARROWS LODGE 1330 E Palm Canyon Dr Palm Springs, CA 92264 760.327.2300 www.sparrowslodge.com
G A B R I E L WO O CREDENTIALS: CHEF, THE BARN KITCHEN AT SPARROWS LODGE
DREAM BIG • Marco’s biggest goal for Adobe Grill is for it to be the best Mexican restaurant in California!
M A R CO AG U I L A R CREDENTIALS: CHEF DE CUISINE, ADOBE GRILL AT THE LA QUINTA RESORT & CLUB Q: Describe your favorite memory of food. Marco Aguilar: Cooking with my grandparents at [the] age of 6. Q: Where does your inspiration come from? MA: My inspiration with food comes from my childhood memories and all the trips and places that I have visited around the world. Q: What kind of experience do you hope your customers will have? MA: I hope they get the feeling of [having] been in Mexico every time they dine here at Adobe Grill. Q: Describe your role in the community? MA: Being a chef is not just about
cooking. I try to coach and mentor my cooks about good behavior, discipline and respect in our kitchen and their own life. My goal is always building a great team with great people. Q: What is your favorite dish on the menu currently? MA: Our tacos. You have to try them! Q: If you could only use three ingredients for your food, what would your choices be and why? MA: Corn to make tortillas, beef to make carne asada and chilies to make salsas. I would choose these ingredients so I can make tacos. Life without tacos is not a life at all.
AT FIRST SIGHT • Marco knew he wanted to cook after he first came to the US to visit his parents and had a summer job in a restaurant that he loved. NATIVE KNOWLEDGE • Tap your foot and shimmy to the live music at Adobe Grill on Fridays and Saturdays from 6-9 p.m.
ADOBE GRILL AT THE LA QUINTA RESORT & CLUB 49-499 Eisenhower Dr La Quinta, CA 92253 760.564.5725 www.laquintaresort.com
Q: What is your most memorable moment with food? Gabriel Woo: One of my favorite most recent food memories was eating vongole in Capri, Italy. There is something about having fresh pasta looking out at the sea and smelling the ocean breeze that will stay in my food memory bank forever. Q: Where do you get your inspiration? GW: I get my inspiration through the seasons. What is in season now? What colors would look beautiful together? What cuisine am I leaning towards? What have I been yearning to try? What can I teach my young team? I ask myself all these questions and more when I create my weekly dinner menus. Q: What are you most passionate about? GW: I am most passionate about creating memories through food. I love watching people after dinner. In the beginning, everyone is a little reserved and casual; by the end of service, the communal table is thriving with new acquaintances,
telling stories and having meaningful conversations. I help make that happen over a delicious meal. I’m passionate about the power of food. Q: Describe the experience you hope your guests will have at your restaurant. GW: I hope they take away a food memory. Even if it is just a new flavor combination or a new dish they have never tried. I hope they feel the love and care that went into making their dinner. Q: If you could only use three ingredients, what would they be and why? GW: Shallot, I use it in almost anything I cook. It’s such a good ingredient for a solid foundation; tarragon, I’ve been obsessed with it for a couple years now; vinegar, I love adding vinegar to my dishes.
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