INDIAN WELLS, Calif. (October 17, 2017) – Hyatt Regency Indian Wells Resort & Spa is pleased to introduce Executive Chef Larry Eells as taking over the helm of the renowned resort’s culinary operations. Eells joined the Hyatt Regency Indian Wells Resort & Spa team on October 1st with forty years of culinary experience and thirty as executive chef.
In his new position, Eells will manage the operations of the resort’s Lantana Restaurant, Agave Sunset Lobby Bar, Oasis Pool Bar and Roadrunner Café as well as in-room dining and all catering services. Eells feels strongly that regardless of the establishment, whether casual or fine dining, the most important culinary elements are a clarity of flavor with the main ingredient being the star of the dish, a refinement of skill and technique, and a clean, thoughtful, and compelling presentation.
“I believe in preparing and serving great tasting food of very high quality, prepared from excellent ingredients that are treated with respect, cooked with care and with a mastery of technique, and then presented with style and creativity,” said Eells.
Eells, who has been with Hyatt Corporation for nearly 35 years, comes to Indian Wells most recently from Hyatt Regency Orlando in Florida where he oversaw culinary operations during the hotel’s purchase and rebranding as a Hyatt Regency. He has also led the kitchens of Hyatt properties in Minneapolis Dearborn, Bethesda, Dallas, Columbus, Albuquerque, San Diego, Kauai and San Antonio.
Through his lifelong travels, first as the child of a military father stationed in Asia and later as hotel chef, Eells has developed a refined global style. Fusing a cultural mix of American Indian, Mexican, Hawaiian, Asian and an ongoing love for seafood, fresh flavors, and creative instinct, Chef Eells takes great pride in cultural learning to develop his palate and menus. His inspiration is drawn from tasting, asking questions and immersing himself in the local culture and society in which he lives.
