Chef Eric Mace
Private Chef in Indio
Get to know me better
Personable and professional with over fifteen years of experience in fine dining.
I am a classically trained Chef with over 15 years of experience in fine dining. My experience includes working aboard Private Yachts and Cruise Ships sailing around the world. I have also had the pleasure of working for the Grand Hyatt, and exclusive Country Clubs around the Coachella Valley.
I continue my education through reading, media, and seminars. The culinary industry is ever evolving, to not take advantage of the next trend is to be left hungry.

More about me
For me, cooking is...
Cooking is a discipline. If you allow your knife to dull, so will your skills.
I learned to cook at...
Le Cordon Bleu culinary school, with both culinary and hospitality management degree.
A cooking secret...
There are no secrets. Cooking is concentration, repetition, and discipline,
My menus
Bacon wrapped local dates, gorgonzola cheese (2pp)
Brie & Cranberry tartlets
Lobster bisque, tarragon oil
- Black truffle risotto, wild mushrooms
Beef Wellington, cherry Demi glacé, whipped potatoes, sautéed vegetables
Steak Frits, Prime New York strip, hand cut fries, chimichurri
Wild rice & apricot stuffed chicken, butternut squash puree, smoked paprika oil
Grilled Swordfish piccata, roasted garlic mash, asparagus
Mushroom dusted Halibut, truffle polenta
Angus short-rib pasta, hand cut noodles, whipped ricotta, fried shallots
Blueberry Cheesecake, Chambord Whip
Chocolate Molten Cake a al mode
Creme brûlée, fresh berries
Tiramisu, Cafe Latte Mousse
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Everything Bagels, whipped cream cheese
English muffins, butter, strawberry jam
Sourdough Bread, butter, orange marmalade
Whole grain bread, butter, blackberry jam
Pancakes, whipped butter & maple syrup
Belgian waffles, whipped butter & maple syrup
Cinnamon swirl French toast, whipped butter & maple syrup
Black truffle & Sausage crepes, mornay sauce
Smoked salmon scramble, capers, tomato, dill cream cheese
California scramble, bacon, pico, avocado, tots, queso fresco, chipotle sour cream
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Baked Brie Puff, cranberry apple compote
Prosciutto, mozzarella & fig jam crostini
Sausage mushroom & gruyère tartlets
Bacon wrapped local dates, gorgonzola cheese (2pp)
Winter salad, roasted acorn squash, candied walnuts, feta, pomegranate vinaigrette
Classic Caesar, sourdough croutons
Poached pear salad, feta, pecans, dijon vinaigrette
Roasted Pumpkin soup, feta cream
Braised beef shank bolognese, fresh hand cut pasta, whipped ricotta
Black truffle risotto, pan seared salmon, confit tomato
Chicken Milanese, heirloom vegetable salad, lemon caper beurre blanc
Grilled jumbo shrimp fettuccine alfredo
Grilled Swordfish piccata, roasted garlic mash, asparagus
Chocolate Molten Cake a al mode
Creme brûlée, fresh berries
Lemon Olive Oil Cake, Raspberry Sorbet, Vanilla Whip
Tiramisu, Cafe Latte Mousse
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