Erik Dandee Email & Phone Number

As the executive chef at Avalon Hotel, I oversee the culinary operations of two luxury properties in Palm Springs. I am responsible for creating innovative and diverse menus, managing the kitchen staff, ensuring food quality and safety, and delivering exceptional guest satisfaction. I have an associate degree in culinary arts from Le Cordon Bleu Scottsdale Culinary Institute and a certificate in culinary arts from International Air and Hospitality Academy. I have more than 15 years of experience in the food service industry, working with renowned chefs and restaurants such as Wolfgang Puck and F10 Creative. I have a passion for cooking and a flair for creativity, and I enjoy experimenting with new flavors and techniques. I have strong skills in kitchen management, food service, and catering, and I strive to provide a memorable dining experience for every customer. I am also committed to supporting local and sustainable food sources, and I collaborate with farmers and suppliers to source fresh and organic ingredients.