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.

  • Wes Cavins - Executive Chef at Pacific Palms Resort

    Chef Wes is a Southern California native and studied Culinary Arts at the Western Culinary Institute in Portland, Oregon. He completed his internship at the historic landmark hotel, The US Grant.  In his 20 years in the hospitality industry he has been able to work in many types of environments ranging from corporate operations, small boutique hotels and large casino resorts.
    He has a passion for food and specializes in comfort food. He strives to keep menu flavor profiles updated while maintaining the home cooking feel.

  • George Aguilar - Chef De Cuisine - 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.

  • 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.