Meet the Chef

Van Stevens, Executive Chef

Born and Raised in Los Angeles, California, Chef Van left home at an early age to expand his horizons in San Francisco. While there, he began his culinary career. By his 21st birthday he was hungry to learn more. He moved back home where he was hired by Wolfgang Puck at the Hotel Bel Air. There, he worked his way up from a prep cook, to dinner chef. At 25, Van left Wolfgang Puck to wine and dine the stars. He created all-day fine dining experiences for production companies, their crews and the talent. After some time, Van took his talents to the desert and started his own micro-enterprise restaurant in Sky Valley, where he was known as "Van the Pizza Man."

Chef Van has now brought his talents to The Good House. He has combined his years of experience, techniques learned from Wolfgang and rich family recipes to create a food and beverage program that is unparalleled in Desert Hot Springs.

Chef Van prides himself on creating a unique and bespoke experience for each guest.