Culinary Team

Our acclaimed chefs hail from some of the country's most prestigious resorts and dining rooms. With numerous accolades among them, they transform our resort’s dining experience into one that compares with any restaurant Los Angeles can offer.

  • Thomas Moran - Executive Chef at Pacific Palms Resort

    Chef Thomas Moran joined our Los Angeles resort hotel as Executive in December, 2012. Chef Moran boasts 20 years in the hospitality industry with 15 years in the capacity of Executive Chef.  His work experience includes the Four Seasons Hotel Chicago and Four Seasons Resort Nevis, The Viceroy Hotel Group, The Stouffers Riviera Chicago, Shutters on the Beach Santa Monica, The Mayflower Inn Washington and the Regent Beverly Hills Wilshire. Chef Thomas’ education is highlighted with graduation from The Culinary Institute of America in Hyde Park, NY.

  • Chef Tam - Head Chef - Asian Kitchen

    Chef Tam joined Pacific Palms Resort in 2002 and is the Head Chef of the dedicated Asian Kitchen at Pacific Palms Resort.  He has over 41 years of experience in his culinary career with many well-known Asian restaurants in Hong Kong, Ecuador and Los Angeles since 1961.  Chef Tam’s culinary creations of Asian dishes with fresh ingredients are well appreciated by guests.  His signature dishes are Shrimp with Candied Walnuts, Crabmeat with Fish Maw Soup, Two Flavored Scallops and Abalone in Royal Sauce.

  • George Aguilar - Sous Chef - Red Restaurant

    Chef George Aguilar joined Pacific Palms Resort in 2008 and is currently the resort’s Red Restaurant Sous Chef.  He carries 13 years of culinary experience including holding the position of Sushi Chef at Edokko Japanese Restaurant.  Chef George is a proud graduate of Le Cordon Bleu Culinary Arts Program.