Homecoming for Lola Rose Grand Mezze's Chef Quentin Garcia

Interview with Chef Quentin Garcia of Lola Rose Grand Mezze, Thompson Hotel Palm Springs

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 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 studied culinary arts here in Southern California what motivated you to leave? Was ti 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.

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.

JB: You were on a mission to learn and educate yourself, you next went to Napa, the culinary capital of  California. Great good aside 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.

Jason: Wow! Amazing!

Chef Quentin: That role taught me leadership, responsibility, and how the food ultimately reflects the culture and training you instill in your team.

JB: You’ve mentioned loving tasting menus. Rainbird was an opportunity to create one, right?

QG: 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 lead 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.

JB: More than a job, more than a passion, what does food mean to you?

QG: 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.

JB: Your professional trajectory has been impressive. What do you see in your future?

QG: 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.

JB: Finally, what does Palm Springs mean to you now?

QG: 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 Rose Grand Mezze, Thompson Hotel Palm Springs. 

Jason is former television news executive most recently he was News Director at KTLA in Los Angeles.  He hosts the podcast Life After News and publishes the Palm Springs lifestyle newsletter Desert Dispatch.

Jason and his husband, Troy, live in Palm Springs where they own and operate Old Ranch Inn in the Historic Tennis Club neighborhood.