After more than a year of transition within the hospitality industry at large, a number of top restaurants are going all-in on recovery by debuting talented new chefs and innovative new menus to jumpstart culinary-minded travel.
This Spring, the historic La Quinta Resort & Club is excited to introduce the formidable Chef Jos van Hengel and his debut menu as Chef De Cuisine at the resort’s signature fine dining experience, Morgan’s in the desert.
Originally from the Netherlands, van Hengel refined his culinary prowess in some of the world’s top kitchens, including Michelin-starred Parkheuvel in Rotterdam, Netherlands and Alinea in Chicago, Illinois, before transitioning to private events with Hotel Del Coronado in Southern California.
Since taking the helm at Morgan’s in the desert in Spring 2021, Chef van Hengel has introduced his distinctive and modern approach to fine dining inspired by his world travels, the use of hyperlocal and seasonal ingredients, and utilizing unconventional gastronomic techniques across the restaurant’s brand-new seasonal menu. Highlights include:
- Ahi Tuna Tartare with dragonfruit, avocado puree, pomegranate, pickled charlotte, sesame, jalapeno, chervil, bonito flakes, and chile threads
- Hokkaido Scallops with Imperial Valley Cauliflower, Champagne vinaigrette, purple potatoes, and watercress
- Maple Leaf Farm Duck Breast with Saffron Hollandaise, citrus, carrot reduction, asparagus, and baby carrot
- New York Strip with Parsnip Puree, house-made coffee kombucha-glazed parsnip, Brussels sprouts, and sweet & sour sweet potato prepared
