Palm Springs Palate providing Private Chef and Catering Services
Luxury dining for your special event is our goal and purpose. Our professional chefs and highly trained staff will create custom menus that will delight your guests. Private chef and catering services ensure your corporate event, wedding, and special event are unforgettable. We use only the freshest ingredients and organic items to prepare your meals.
Alexis Armijo - Co-Owner
Alexis Armijo was drawn to trying delicious food through her frequent travels growing up. She always looked forward to trying local cuisine wherever she went, savoring the flavors and the experience together.
Her family events always featured amazing food at the center of their gatherings, no matter how big or small. Her Mexican heritage embraced this love of food, family, and celebrations.
Alexis was born to be creative and learned entrepreneurship from her parents. Her father is a successful business owner and her mother is an artist. She dedicated her early years to dancing, singing, and acting in plays. Later, she worked in sales and finance, which benefited her tremendously as she built The Phoenix Palate with her best friend.
When she decided to move from her hometown of El Paso, Texas, to Phoenix, Arizona, she explored ways to make new friends. One idea was to start a cooking club, The Wannabe Chefs, where she shared her favorite recipes and learned new ones from the other club members.
Alexis knows food is a universal language that connects all of us. As her cooking club quickly grew and developed a significant following, she and her best friend, head pastry chef Amanda Rubio, created The Phoenix Palate – a private chef and catering business.
Her creative entrepreneurial spirit and drive are behind the latest business, The Palm Springs Palate. The focus of both businesses is to help people create unforgettable memories with their guests by offering amazing food at the center of every event.
Her family events always featured amazing food at the center of their gatherings, no matter how big or small. Her Mexican heritage embraced this love of food, family, and celebrations.
Alexis was born to be creative and learned entrepreneurship from her parents. Her father is a successful business owner and her mother is an artist. She dedicated her early years to dancing, singing, and acting in plays. Later, she worked in sales and finance, which benefited her tremendously as she built The Phoenix Palate with her best friend.
When she decided to move from her hometown of El Paso, Texas, to Phoenix, Arizona, she explored ways to make new friends. One idea was to start a cooking club, The Wannabe Chefs, where she shared her favorite recipes and learned new ones from the other club members.
Alexis knows food is a universal language that connects all of us. As her cooking club quickly grew and developed a significant following, she and her best friend, head pastry chef Amanda Rubio, created The Phoenix Palate – a private chef and catering business.
Her creative entrepreneurial spirit and drive are behind the latest business, The Palm Springs Palate. The focus of both businesses is to help people create unforgettable memories with their guests by offering amazing food at the center of every event.
Reannon Stuart - Co-Owner
Reannon and Alexis met while working together at The Phoenix Palate. Their unique skills and vision of expanding their success led to their partnership in creating The Palm Springs Palate.
Similar to Alexis, Reannon had a passion for travel, delicious food, and new experiences which brought her to the Phoenix Palate as the Event Coordinator. Her experiences as a chef were a perfect partner to the planning side of the culinary world.
She loves spending time educating clients on how to create a unique, fine dining experience for their event. It could be a private chef dinner, wedding, corporate event, cooking class, or food tours. To Reannon, the culinary world is endless and exciting, and she looks forward to raising the standards of every event she helps plan.
Reannon is a proud honors graduate from ACI, a culinary school in Scottsdale, Arizona. Upon graduating, she worked at The Four Seasons Scottsdale Troon North Resort in Banquets and Catering. She has years of experience in high-volume and large events in a fast, high-end environment.
Similar to Alexis, Reannon had a passion for travel, delicious food, and new experiences which brought her to the Phoenix Palate as the Event Coordinator. Her experiences as a chef were a perfect partner to the planning side of the culinary world.
She loves spending time educating clients on how to create a unique, fine dining experience for their event. It could be a private chef dinner, wedding, corporate event, cooking class, or food tours. To Reannon, the culinary world is endless and exciting, and she looks forward to raising the standards of every event she helps plan.
Reannon is a proud honors graduate from ACI, a culinary school in Scottsdale, Arizona. Upon graduating, she worked at The Four Seasons Scottsdale Troon North Resort in Banquets and Catering. She has years of experience in high-volume and large events in a fast, high-end environment.
Chef Tory
Tory began working in restaurants in 2008 and has had a life-long passion for food. He graduated from Le Cordon Bleu in 2013 and went on to work at Jake’s, a European-style bistro located in the heart of Palm Springs. Over the next three years, Tory rose from a line cook to the executive where he was responsible for creating menus, controlling kitchen costs, and managing the kitchen staff. During his four years as executive chef at Jake’s, he not only ran the kitchen but created menus for and managed the execution for multiple catered events every month that served an average of 200 diners. Tory takes pride in using the best ingredients and shops locally and seasonally when assembling a menu. Last year, he began to work as a private chef and catering events that look to impress guests with personalized menus and delicious locally sourced food.
Chef Victor
Victor Agras, a Veracruz native and reputed valley veteran, is adding new flair. His family owns a successful restaurant in Veracruz. His good brings new life to the menu and takes it to the next level. Some examples are vibrant seafood offerings such as bacon-wrapped, crab-stuffed shrimp.
Chef Frank
Chef Frank is a classically trained chef of 30 years embarking on the newest aspect of his career. Due to the pandemic he moved to Coachella Valley area seeking a newly retired lifestyle but missed cooking for people. He truly enjoys making amazing works of art with food. Pacific Coast Palate is where Chef Frank hopes to cook for fellow foodies like myself.
He’s a 7 time Spirit To Server Award winner with a background at 5 star 5 diamond properties. His citrus ceviche was submitted to Master Chef only to be rejected for being too professional for the competition. Previously Chef Frank has been invited to be on other Food Network shows such as Cut Throat Kitchen and have had several of his dishes featured in print magazines across the country. Currently Chef Frank is featured on Step-Change Media under Epicurean Experiences.
His goal with Pacific Coast Palate is to to bring fine dining culinary art into the home. The art of dining is transitioning back to elegant dinner parties with visually appealing edible art. Chef Frank wants to create that art for you and your dinner guests.
He’s a 7 time Spirit To Server Award winner with a background at 5 star 5 diamond properties. His citrus ceviche was submitted to Master Chef only to be rejected for being too professional for the competition. Previously Chef Frank has been invited to be on other Food Network shows such as Cut Throat Kitchen and have had several of his dishes featured in print magazines across the country. Currently Chef Frank is featured on Step-Change Media under Epicurean Experiences.
His goal with Pacific Coast Palate is to to bring fine dining culinary art into the home. The art of dining is transitioning back to elegant dinner parties with visually appealing edible art. Chef Frank wants to create that art for you and your dinner guests.