Executive Chef Juan Morales oversees all the distinctive dining options at Agua Caliente Casino Resort Rancho Mirage. This is the only Agua Caliente Casino in Greater Palm Springs with a Forbes 4 -Star rated luxury hotel on the property. Chef Juan and his team are the menu makers for The Steakhouse, Waters Café, 360 Sports and the casual, quick-service Java Caliente.
“The Steakhouse, at Rancho Mirage is a dining experience second to none. The stunning Rancho Mirage steakhouse is the recipient of a prestigious Travel Guide award and has been the winner of the Wine Spectator Award of Excellence consecutively since 2007. The renowned restaurant has also earned additional accolades such as the AAA Four Diamond Award, the Palm Springs Life Best of the Best, and the OpenTable Diners’ Choice Award. At The Steakhouse, guests enjoy the finest prime steaks and fresh seafood in a sophisticated, comfortable setting, along with the first-class service.”
Waters Café offers a varied menu for Breakfast, Lunch and Dinner. It’s a destination in its own right. The artfully presented Chilaquiles at Breakfast are a standout. Don’t miss the Banana Chocolate Bread, a house-baked specialty.
“A native of Los Angeles, Executive Chef Juan Morales’ fondest childhood memories are of family dinners and cooking with his mother, watching the passion and attention she gave to each item she prepared. She instilled that passion and drive into Chef Juan, which drove him to work with some talented chefs throughout his 20-year career. He was fortunate to begin his culinary journey as a chef with the Patina Group, where he learned from well-known chefs Joachim Splichal and Octavio Becerra.”
“Following Patina, he ventured to Las Vegas and Green Valley Ranch where he utilized his knowledge of the culinary industry to work with amazing teams. He brought new and exciting flavors and food concepts such as Kobe beef and Japanese A5 to various restaurants, one of which was rated a top 10 steakhouse in Las Vegas. As he learned that a good chef seeks out the guest’s initial response to a dish, he quickly became accustomed to adjusting and improving flavor profiles based on these reactions. Chef Juan enjoys introducing new flavors and textures to entrees using only the freshest produce and proteins, and there’s no better place to do that than right here in California.”
Chef Juan Morales takes a break from his busy kitchens to join us.