Chef Roberto Tapia keeps his family’s culinary traditions sizzling, from his mother’s legendary chile rellenos to his crowd-favorite clam chowder. Family recipes, fresh ingredients, and pure passion are his secret sauce for dishes that retain their heritage while incorporating innovation.
Tapia’s culinary adventure kicked off in the Navy, where he was exposed to multicultural cuisines and high-pressure kitchens that run tighter than a ship’s rigging. That discipline carried him through a thriving career across the valley (he’s the originator behind Bongo Johnny’s menu) and into countless private parties before becoming Head Chef for more than two decades at the Desert Sun Resort, a celebrated clothing-optional establishment that closed in 2025.
The property has been renovated and rebranded as Casa Palma Hotel and Bungalows, with restaurant Chiquita, where Tapia’s legacy continues. Breakfast, brunch, and lunch are served daily under the covered outdoor patio that practically begs you to stay a while. The organic brioche French toast, drenched in his house-made mezcal syrup, is the perfect pairing for the signature Palm Springs sunshine, and proves tradition can survive reinvention without losing soul.