Executive Chef Angelo Sosa and Chef de Cuisine Daniel Arias. Photo by Jill Weinlein
After a $64 million property-wide renovation, the Grand Hyatt Wells Resort & Villas celebrates the grand opening of its two new dining concepts by Bravo’s Top Chef Angelo Sosa. Both Tia Carmen and Carmocha are completely new build-outs in the refreshed lobby.
As a fan favorite for his positive energy and infectious smile in Season 7 of Top Chef, Chef Angelo Sosa went all the way to runner up of that season. He as cooked in kitchens in three-star restaurants in Europe and New York with culinary legends Jean-Georges Vongerichten, Alain Ducasse, Stephen Starr, and Masaharu Morimoto. Celebrated restaurants where he gained his skills include Jean-Georges, Spice Market, Buddakan, and Morimoto NYC.
Raised in a Dominican/Italian family in Durham, CT, Chef Sosa was drawn to food early in his childhood by both his father and his Tía Carmen.
Seafood Plateau at Carmocha. Photo by Jill Weinlein
Opening two brand new restaurants in the Greater Palm Springs area is a dream for this handsome chef. This is actually his second Tia Carmen opening. His first opened in Phoenix, AZ at the JW Marriott Desert Ridge Resort & Spa with the help of his friend and business partner Mark Stone. As part of SSC Hospitality, Stone is an expert in developing restaurant concepts, managing restaurants and hosting culinary events. Not only did he help Chef Angelo open Tia Carmen, but also Kembara at the JW Marriott Desert Ridge Resort and Spa in Phoenix, AZ. They invited esteemed Chef Daniel Arias to be the Chef de Cuisine at the Indian Wells location, while Chef Angelo travels to both locations.
The inspiration for the brand new Carmocha concept is Chef Angelo’s beloved Aunt Carmen. The menu features small plates from her travels. ‘She traveled around the world, and would come back home to replicate the dishes after she returned from her journeys,’ said Chef Angelo. He honors his aunt every day while in the kitchen. ‘My Tia loved to celebrate family by showing her love through food. Her dishes brought laughter and conversation to the table. I hope to achieve this same experience for my guests dining here too.’
Seafood starters at Carmocha include freshly shucked oysters dazzling with celery mignonette. Plump red shrimp are ready to be dunked in a slightly spicy gochujang cocktail sauce. A bowl of tuna tartare made tuna salad-style is smooth to spread on delicious pita style toast. ‘This dish was inspired by Aunt Tia’s travels along the Eastern shore,’ said Chef Angelo.
Pan Frito. Photo by Jill Weinlein
Another immersive starter is Chef Angelo’s plate of pan fritos. These bite-size spheres are made with cotija cheese, serrano chile and butter. Servers drizzle pine thistle honey on top to make this savory and sweet treat wake up one’s palate. This goes well one of the many craft cocktails on the cocktail list. Start with an aguachile margarita or mezcal based ‘Century of Passion’ cocktail.
Tomato and Cheese Salad. Photo by Jill Weinlein
Working with farmers at the Santa Monica Farmers Market and local Coachella Valley farms, Chef Angelo and Chef Daniel provide guests with the freshest produce and proteins for their Southwest with a California influence Tia Carmen menu.
The menu at Tia Carmen offers a variety of salads, such as a tomato salad garnished with lemon thyme, pickled hibiscus onions and queso de la casa. It’s bright, fresh and an ideal starter before a heartier entree.
Romaine Salad. Photo by Jill Weinlein
Also on the Tia Carmen menu is a baby romaine lettuce salad that has sliced melon and radish for sweet and earthy flavors. This salad is dressed with a unique lightly fried egg dressing with oil, dill and fennel. It’s crisp, flavorful and pretty in appearance with micro-flowers providing a pop of color.
Mediterranean Salad at Carmocha. Photo Jill Weinlein
On the Carmocha menu, there is a splendid Mediterranean salad made with Romaine lettuce, feta cheese, greek olives and crisp falafel spheres dressed with a light fresh herb dressing. ‘This dish was inspired from Tia’s stories about her travels in Morocco,’ said Chef Angelo.
Lamb Sliders. Photo by Jill Weinlein
Another inspiration from Aunt Tia’s trip to Morocco is Chef Angelo’s lamb sliders. He shapes and enhances lamb patties with Moroccan spices and tops them with feta tzatziki, arugula and a delicious peach chutney. These tiny burgers are great to share after a day of golf in Indian Wells.
Chicken Pot Pie at Carmocha. Photo Jill Weinlein
A dish that receives a lot of oohs and aahs on the Carmocha menu is the eye-catching chicken pot pie. ‘The empanada crusted chicken pays homage to Tia’s returning from a trip to Cuba,’ said Chef Angelo. The flavorful Cuban-style chicken pot pie is topped with a pinch of fleur de sal and a light sweet glaze. ‘One can eat it by hand or with a fork.’
Artistic presentation at Tia Carmen and Camacho. Photo by Jill Weinlein
Another stunning dish at Tia Carmen is the grilled Spanish octopus glistening with Sherry vinegar and served with a tepary bean. Chef Angelo and Chef Daniel present guests with dishes that are artistic and appealing to the senses.
Other proteins on the menu include lamb belly barbacoa with caviar; and a 10 ounce Mishima New York Strip Steak glittering with Southwesten spices and bone marrow butter.
Throughout the evening, General Manager Piero Rodriguez visits tables to ensure everyone is enjoying a memorable culinary experience. He is happy to make wine recommendations and pairing suggestions. The wine list includes an oaky Glassmen Chardonnay and robust Riojo Reserve red wine.
Sticky Pork Ribs. Photo by Jill Weinlein
Savory favorites at Carmocha include five finger-licking-good sticky spiced pork ribs. They are glazed with a sweet Medjool date and tamarind sauce, and served with slices of mango to cleanse one’s palate.
The menu also features a chicken cutlet katsu; steak frites; and a Carnocha burger with a prime patty, sweet onions and handmade bread and butter pickles. A fried egg is added between the toasted brioche buns.
Moroccan Turtle. Photo by Jill Weinlein
Another Moroccan inspired dish on the Carmocha menu is actually a dessert. The Moroccan turtle is a cinnamon chocolate cake with toasted coconut and a Moroccan spice caramel.
Other desserts include a strawberry tiramisu made with Harry’s Berries sweet strawberries. They are dusted with pink peppercorn and crowned with an ethereal lemon cardamom cream.
Mark Stone, Writer and Chef Angelo Sosa.
The following morning after a sensational preview dinner, Mark Stone and Chef Angleo Sosa hosted a pickleball lesson and game on the resort’s newer pickleball court. ‘We first started playing when we opened Tia Carmen at the JW Marriott Desert Ridge Resort and Spa in Phoenix,’ said Mark Stone. ‘While building these two restaurants at the Grand Hyatt Indian Wells, we would get out of the kitchen to play here too.’
Oasis Pool. Photo by Jill Weinlein
Other outside activities at the Grand Hyatt Indian Wells Resort & Spa include relaxing at the adult-only Oasis Pool. It’s a quieter spot to flip through a good book, soak up the sunshine and enjoy a dip in the warm sparkling pool.
For families staying at the resort, HyTides Water Park is the epicenter of family fun with the largest water feature in Greater Palm Springs. This recently remodeled water park features two dueling 30-foot slides, a 450-foot lazy river, and a splash pad for little ones.
The Spa also offers a hot whirlpool and cold plunge pool for guests to use before and after a treatment.
Now is the time to enjoy the newly rebranded Grand Hyatt Indian Wells Resort and Spa. This sparkling desert resort with heighten all of your senses.
