EXECUTIVE CHEF ROBERT NYERICK
With more than 35 years of culinary experience in some of the world’s top kitchens, including Seoul, Hong Kong, Kuala Lumpur, Berlin, Switzerland and both coasts of the U.S. in New York, Boston, Miami, New Orleans and Beverly Hills, Chef Robert Nyerick directs all hotel catering and dining outlets: R Bar, Splash Grill, Palms Café, Spa Café and the resort’s signature restaurant, bluEmber.
Being located in the Coachella Valley in Southern California gives us the widest local palette of produce at its peak. Selecting ingredients that will showcase the flavors, textures and appearance is key to Chef Nyerick's culinary vision for dining at Omni Rancho Las Palmas.
CHEF DE CUISINE BRANDON TESTI
Brandon Testi has been classically trained in the field of culinary arts from Riverside Culinary Academy in Riverside, California, and graduated with honors and in the top of his respective class. He has refined his artistic talent as an emerging chef over the last 10 years in the industry. His style of cooking tends to lean to a fresh, clean, and contemporary California fusion approach. After years of hard work and education in various positions leading up to his sous chef role at bluEmber, he rose into becoming Chef de cuisine.
bluEmber has given Brandon the opportunity to use his original and modern style while optimizing his talents in the kitchen.