THE CLOSE UP
Chef Quentin Garcia
Lola Rose Grande Meze
At the helm of Lola Rose Grand Mezze inside the Thompson Hotel Palm Springs, Chef Quentin Garcia brings bold creativity and refined technique to the desert’s dining scene. Known for his inventive take on Mediterranean flavors, Garcia transforms classic mezze into vibrant, shareable experiences that reflect both global influences and local inspiration. His culinary vision not only anchors one of the city’s most stylish new destinations but also elevates Palm Springs’ reputation as a serious food lover’s haven.
By Jason Ball
Photographed by Michael Weber
Photos courtesy of Thompson Palm Springs
INTERVIEW
WITH
OF
LOLA ROSE
THOMPSON
GRAND
MEZZE
PALM SPRINGS
CHEF
QUENTIN
GARCIA
HOTE
Jason Ball: Quentin, you’re a hometown boy who went on a
worldwide adventure. What’s it like to be back home in Palm
Springs?
Chef Quentin Garcia: Honestly, it feels surreal. When I left, I
told myself there was no reason to come back. I wanted to see the
world, learn from the best, and I didn’t think Palm Springs had a
place for that. But when I finally had the opportunity to return as
executive chef, it felt intense and a little scary. There’s so much
history and emotion tied to being home.
Jason: When did you know you wanted to be a chef?
Chef Quentin: I always knew I was creative, but I couldn’t
express it in words or art. I’m dyslexic and never felt talented in
those areas. But cooking felt like magic. Taking raw ingredients and
transforming them into something that brought people together
was powerful. At 11, I just decided: this is it.
Jason: After studying culinary arts here in Southern California,
what motivated you to leave? Was it wanderlust or something
more?
Chef Quentin: At that time, there weren’t many iconic
restaurants in the desert. I’d stay up reading about culinary
legends around the world. Copenhagen was leading a new food
movement, and I didn’t understand it. So, I chased it. I emailed and called every day until I landed a spot in Denmark. It was terrifying:
new country, new language. It was life-changing. Foraging in
the forest for ingredients taught me more than I ever imagined. I
learned how every element in nature has flavor, and it’s our job as
chefs to discover and transform it.
“My goal is always to nurture guests
and take them on a journey, whether it’s
comfort, discovery, or joy.”
Jason: After Denmark, you came home to California and spent time at Taco María in Costa Mesa, working under Chef Carlos Salgado. What did you take from that experience?
Chef Quentin: Carlos taught me the artistry and depth of Mexican cuisine beyond tacos and burritos. We’d drive two hours to Santa Monica for the best produce, then build a tasting menu around it. The flavors, the discipline, the team’s shared vision. It was intense. That’s where I learned the importance of sourcing and refinement, and we earned a Michelin star as a team. That was huge.
Jason: You were on a mission to learn and educate yourself. You next went to Napa, the culinary capital of California; was it a masterclass?
Chef Quentin: At The Restaurant at Meadowood, I learned purity. The food was stripped down yet layered with technique. A single turnip might take three days and six methods to perfect. That level of precision taught me how to create food memories, not just meals.
Jason: At what age did you become an executive chef?
Chef Quentin: 23. That role taught me leadership, responsibility, and how the food ultimately reflects the culture and training you instill in your team.
Jason: You’ve mentioned loving tasting menus. Rainbird was an opportunity to create one, right?
Chef Quentin: Yes. During COVID, I got the chance to
design a tasting-menu-only restaurant in California’s Central
Valley. It was about showing that everything could be made
from scratch, celebrating farmers, and elevating a region
that hadn’t seen that level of dining. It became more than a
restaurant; it was an institution.
Jason: Rainbird was in a Hyatt property. That led you to the Thompson Palm Springs and Lola Rose. Why Eastern Mediterranean cuisine?
Chef Quentin: The hotel wanted that direction, but I knew it had to be authentic. People think Mediterranean food is just hummus and pita. So, Hyatt sent me to Istanbul and Dubai to study. I came back determined to show the depth of the cuisine while making it approachable for Palm Springs. The
climates are similar, and that connection inspired me. The challenge was sourcing the right spices and ingredients, but we’ve built a menu that honors the traditions while weaving in California influences.
Jason: How do you handle the stress of running a kitchen at this level?
Chef Quentin: (Laughs) I’m chronically stressed! But I lean into creativity. Cooking grounds me. I also practice breathwork and meditation to manage anxiety. And teaching my team helps too. When they’re confident, it eases the pressure. I make sure I still spend a few hours every day cooking with my
hands, not just sitting behind a desk.
Jason: When you’re off, is there any room for guilty pleasures?
Chef Quentin: I love street food, Japanese food, fun drinks, sometimes even a Shirley Temple. At home, I cook healthy, but I also love making elaborate
breakfasts. Like crispy potato cakes with eggs and hollandaise. Cooking for myself still makes me happy.
Jason: More than a job, more than a passion, what does food mean to you?
Chef Quentin: Food is intimacy. You’re trusting a stranger to nourish you. That’s powerful. My goal is always to nurture guests and take them on a journey, whether it’s comfort, discovery, or joy.
Jason: Your professional trajectory has been impressive. What do you see in your future?
Chef Quentin: Long term, I’d like to open three or four of my own concepts, something fun, approachable, but still rooted in technique. Maybe Japanese street food. Maybe fried chicken done with Michelin-level care. I want to create food that’s both joyful and world-class.
Jason: Finally, what does Palm Springs mean to
you now?
Chef Quentin: It means change and
opportunity. The city is growing, evolving. Coming
home lets me help shape its food culture, mentor
young chefs, and push things forward. That’s what
excites me most.
Interview conducted by Jason Ball at Lola RoseGrand Mezze, Thompson Hotel, Palm Spring Photos courtesy of Thompson Palm Springs