Hyatt Regency Indian Wells Resort & Spa in Indian Wells, Calif., introduced new executive chef Larry Eells. Eells joined the Hyatt Regency Indian Wells Resort & Spa team with 40 years of culinary experience, 30 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,” Eells said.
Eells, who has been with Hyatt Corporation for nearly 35 years, comes to Indian Wells most recently from Hyatt Regency Orlando, 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, Mich.; Bethesda, Md.; Dallas; Columbus, Ohio; Albuquerque, N.M.; San Diego; Kauai, Hawaii; 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, 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.