Executive Chef Billy Deaver

We’ve invited Chef Billy Deaver to the table! With more than 15 years of culinary experience in some of the country’s top kitchens, Deaver will now direct all hotel catering and dining outlets: R Bar, Splash Grill, Palms Café, Spa Café and the resort’s signature restaurant, bluEmber.

After earning a business/culinary arts degree from Horry Georgetown Technical College in South Carolina, Chef Deaver had roles with the San Diego Marriott Hotel & Marina, Hilton & Ritz-Carlton Hotels and Levy Restaurants, a leader in premium sports and entertainment dining that covered almost every major event from the US Open to the Kentucky Derby and the Grammys.

Chef Deaver credits his successful career to his passion for the culinary arts, his commitment to delivering an innovative approach to cuisine and a very supportive wife.

Chef de Cuisine Ethan Holmes

The newest addition to our culinary team, Chef Ethan Holmes, will serve as Chef de Cuisine of bluEmber. Under his direction, bluEmber will focus on highlighting the bounty of the Coachella Valley with a California modern approach to techniques and sustainable ingredients.

After graduating top of his class from the prestigious New England Culinary Institute, he worked with some of the country’s top chefs and most prominent culinary cities including Boston, San Francisco and Los Angeles.

Chef Holmes brings more than 14 years of experience to bluEmber. He has crafted a menu featuring signature dishes such as the Sauteed Barramundi with Garlic Chive Gnocchi, Spring Peas and Chardonnay Butter and Grilled Ribeye with warm Marble Potato Salad. Come welcome Chef Holmes and taste his delicious new flavors!