Underneath the lively music, bustling bar chatter, and beat of a cocktail shaker is eclectic Bar Cecil- still the most coveted reservation in town years after its debut.
The mastermind behind the menu at Bar Cecil is Chef Gabriel Woo. A proud desert native with a deep love for Palm Springs, Woo’s culinary spark ignited early - fueled by curiosity and experimentation. His cooking explorations hit a snag when his mother banned him from using the oven as a child. Woo’s passion to create could not be quelled though and this forced him to find creative workarounds – and a neighbor’s kitchen.
This early experience of expansion put on the pressure to constantly broaden. Which is why Bar Cecil is only one dish on Woo’s menu of projects. In 2025, he added another standout to the table: Livs, the vibrant Palm Springs Art Museum café named for his newborn daughter. With a bright nursery-like atmosphere, the staff (which include some of his family members), are as sunny as the décor, and the elevated brunch menu borders on fine art itself (particularly the omelet and potato pave).
Woo is also raising the bar with Beaton’s at Bar Cecil, an intimate cocktail lounge and next, Donna Forte Restaurant will be serving up handmade pasta and artisanal pizzas in Indio.
Whether expanding his restaurants, his family, or his reach across the Coachella Valley, Gabriel Woo’s determination and devotion answer the question -
What happens when the most coveted reservation belongs to someone who was once banned from the kitchen?