"Gabriel Woo is a chef 'from Palm Springs for Palm Springs"
"HE'S MAKING A NAME FOR HIMSELF AT NOT ONE, BUT TWO ACCLAIMED HOTELS."
As a photographer I get to experience some great places in Palm Springs i would otherwise have not ever known existed. This place is very Special. The owners, and staff are some of the nicest people I have ever met and the ambiance is out of this world. Literally on one of the busiest highways in the desert and as soon as you step into the property you feel like you are in the middle of a forest in a rustic yet chic cabin.
When I slip inside the door of The Barn Kitchen at Sparrows Lodge, it’s quiet except for the sound of Gabriel Woo’s knife slicing gnocchi. This is how the chef prefers it to be. No music, all zen while he prepares the property’s signature family-style supper. On the menu tonight? Peach and prosciutto salad, roasted chicken and dark chocolate brownies.
“When you and your team have worked together for a long time and you guys are good and on the same page – that synergy, I guess you could say – you don’t need to talk,” he explains of the quiet. His right-hand sous chef, Kirstyn Bielawa, has worked with him since the restaurant’s opening. If they do play anything, he says, it has to be classical.
Born in Mexico and raised in Palm Springs, Woo is establishing a reputation as a chef on the rise. Also at the helm of hoteliers Jeff Brock and Richard Crisman’s Holiday House, he’s known for his straight-forward style that elevates farm-to-table fare
-words by Kristin Scharkey -
Visit Sparrows Lodge for all of their other dining options at