Show 427, May 29, 2021: Executive Chef Kenneth Williams, Agua Caliente Resort Casino Spa Rancho Mirage Part One

Kenneth Williams of Aqua Caliente Resort Casino Spa

Executive Chef Kenneth Williams is an American Culinary Federation Certified Executive Chef and graduate of the Culinary Institute of America, Hyde Park, New York, Chef Ken brings a wealth of professional expertise to overseeing Agua Caliente Resort Rancho Mirage’s diverse dining options. Early in his career, Chef Ken worked at the prestigious Four Seasons hotel luxury properties in Newport Beach and Beverly Hills, where he learned the essentials of five-star and five-diamond food service. He then was associated with Wolfgang Puck Catering, assisting in ultra-high-end catering events that included the Academy Awards Governor’s Ball.”

“Chef Ken has served as a progressive professional chef for corporate gaming, food management companies, and tribal gaming from Las Vegas to the mid-south and throughout California. In Las Vegas he worked in culinary operations on a large scale at Mirage Resorts and was involved in the opening of the Bellagio, a Forbes Five-Star and AAA Five-Diamond property. Prior to joining Agua Caliente Resort Casino Spa Rancho Mirage in February of 2019, Chef Ken was Executive Chef of theme park operations at Universal Studios Hollywood.”

“Chef Ken believes in utilizing the best, highest quality products, and he considers it a part of his job to inspire and educate his culinary staff to produce delicious dining experiences on a consistent basis. His arrival at Agua Caliente Resort Casino Spa Rancho Mirage (in early 2019) coincided with the opening of 360 Sports, with its full-service dining and bar menu options, and the property’s new dining marketplace, The District, offering an array of regional cuisines from Mexican to a selection of Asian and delicatessen foods. These new eateries joined the existing, casual Waters Café, and the fine-dining flagship, The Steakhouse (Dinner & Sunday Brunch.)”

Chef Ken joins us tongs securely in hand.


Comments are closed.