A look at what’s cooking at the Ritz-Carlton Rancho Mirage

In the Ritz-Carlton Rancho Mirage kitchen, Executive Chef Bruno Lopez did the cooking, Bianca Rae asked the questions.

“The dining experience is crucial to the hotel experience, why is that?” Rae asked.

“At the Ritz-Carlton, we always want to create memories. We always want our guests to leave the hotel with a memory. Here it’s not a traditional dining experience at a hotel,” Chef Lopez said.

At the Ritz-Carlton Rancho Mirage, you’ll find a trifecta of dining experiences. There’s Air Pool Bar, Asian inspired cuisine. Then, there’s State Fare Bar and Kitchen.

“Being in State Fare Bar and Kitchen, it’s a place you can come anytime you like. You can come in shorts and flip flops, or dressed beautifully after a meeting,” general manager Doug Watson said.

That’s where you’ll find Chef Bruno’s favorite dish.

“Having some background from France, french toast is something in France, we create it a bit different. A combo between U.S. French toast and bread pudding back home,” Chef Lopez said.

Moving along to those special occasions, “It will be a beautiful restaurant, on the cliffside, 650 feet off the valley floor hence the name Edge,” Watson said.

The steakhouse will open in October.

The Ritz-Carlton plans to keep us on the edge of our seats when it comes to the full service destination spa.

“Hair salon, makeup, nail studio and some wonderful signature treatments you will find beautiful,” Watson said.