Agua Caliente Casino Cathedral City has appointed Julián González Cruz, an up-and-coming chef in the making, Executive Chef for all of its food and beverage enterprises. González brings his decades of experience in innovative culinary vision to his new role at Agua Caliente Casino Cathedral City, and in his role will oversee the casino property’s gastronomic endeavors including recipe and menu creation, and food preparation and presentation, when it opens later this year.
Chef González comes to Agua Caliente Cathedral City from the sister property Agua Caliente Resort Casino Spa Rancho Mirage where he was Chef de Cuisine at the exclusive Forbes’ Four-Star and Wine Spectator Award winner, The Steakhouse.
González has spent several years as a private chef to celebrities and dignitaries customizing their meal plans and nutritional needs as well as preparing the meals for their private upscale events. González’ vast experience also includes many years as Executive Chef with beloved local restaurant Wilma and Frieda’s, and famous clubs such as Thunderbird Country Club, and the Villa Portofino Club House, where he not only developed a “made from scratch” menu, but implemented a robust wine program.
“With Chef Julian’s knowledge in modern cooking techniques such as sous vide and molecular cuisine, and his readiness to please his guests, we are excited for what innovative dining experiences Chef will create for Agua Caliente Casino Cathedral City. We know that by bringing Chef Julian on board, he will put us at the forefront of a growing Greater Palm Springs culinary scene,” said Michael J. Facenda, Senior Vice President and General Manager of Agua Caliente Casino Cathedral City. “Chef González will not only be known here in the Valley for being one of the best, but we are confident his work will be respected far and wide, and people will come from all over southern California to experience his cuisine,” Facenda added.
Chef González earned his Management Degree from Florida Culinary Institute where he was on the Dean’s List for two consecutive years. González also received his diploma in Haute Cuisine from Ambrosia Culinary School in 2001, and has been a member of the World Gourmet Society since 2013.
González is originally from Tampico, Tamaulipas, Mexico and now lives in Bermuda Dunes with his wife. When González is not in the kitchen you can find him trail running or visiting a National Park. He is passionate about the outdoors and nature and enjoys watching documentaries always eager to learn something new.
