The Heart Of Pinzimini’s Kitchen
A Culinary Journey Across Continents — Executive Chef at Pinzimini
Executive Chef Joel Delmond brings a world of culinary expertise to Pinzimini, shaping a dining experience defined by fresh ingredients, bold global flavors, and contemporary culinary technique. A James Beard-honored executive chef, his career spans some of the finest kitchens across Europe and the United States, influencing the elevated resort dining experience guests expect when visiting Rancho Mirage and the Greater Palm Springs dining scene.
Born and classically trained in France, Chef Delmond began his culinary studies at the Orleans Culinary School, earning early recognition as a top apprentice. Under the guidance of renowned chef Pierre Mesple in Sologne, he earned a prestigious regional cooking award specializing in game and freshwater fish — foundations that continue to influence his approach to seasonal menus, refined technique, and ingredient-driven cooking.
His pursuit of culinary excellence led him to Switzerland, where he expanded his expertise in chocolate and confectionery, followed by time at the famed Hotel de Paris in France, working under Serge Du Ris, then president of the Culinary Association of France. His international culinary journey includes experience in the Netherlands, Italy, Egypt, Greece, and Morocco, giving him a deep understanding of global cuisine, spice profiles, and cultural cooking traditions that now inspire the evolving menus at Pinzimini.
Since arriving in the United States, Chef Delmond has mastered regional American flavors across the East Coast, Midwest, South, and West Coast. During his tenure with Westin Hotels & Resorts, he has led culinary teams at multiple luxury resort properties, including The Westin Rancho Mirage Golf Resort & Spa, helping shape the elevated Palm Springs area resort dining experience. His accolades include first prize in a national meat competition sponsored by Black Angus Meat Company, a Best of Boston Culinary Award, and one of the highest honors in American gastronomy — being invited to cook at the James Beard House.
Outside the kitchen, Chef Delmond draws inspiration from global travel, cultural exploration, and local food traditions. One of his most memorable culinary experiences was traveling through Peru with his daughter, exploring vibrant local markets, tasting native ingredients such as aji amarillo and lucuma, and learning traditional cooking techniques from regional chefs. These global experiences continue to influence his approach to menu development, flavor layering, and guest dining experience design.
Today, Chef Delmond leads the culinary vision at Pinzimini as the restaurant continues to evolve with a renewed focus on the overall dining experience. His menus emphasize fresh, seasonal ingredients, globally inspired flavor profiles, and elevated presentations designed for modern resort dining. From house-made pastas and thoughtfully composed entrées to seasonal features and chef-driven specials, every dish reflects his belief that food is a universal language that connects people, cultures, and experiences.
As Pinzimini enters its next chapter, Pinzimini Reimagined reflects Chef Delmond's continued commitment to culinary innovation, guest experience, and seasonal creativity. With new menus currently in development, the restaurant is embracing a renewed vision focused on elevated resort dining, modern flavor profiles, and thoughtfully curated culinary moments designed to surprise and delight guests. New menus coming soon.
