Richard Crespin has been appointed Executive Chef at Kimpton The Rowan Palm Springs
Newly leading the distinguished dining concepts and culinary team at Kimpton The Rowan Palm Springs is Executive Chef Richard Crespin. With his appointment, Crespin is responsible for overseeing culinary operations for the Michelin-recognized 4 Saints rooftop restaurant, the all-day dining concept Juniper Table, the poolside High Bar, banquets, catering and in-room dining.
Crespin brings his distinct international culinary expertise - rooted in classic French technique and informed by his studies in New York, Paris, Spain and Japan - to the award-winning, 153-room downtown Palm Springs hotel and its restaurants and bars. His career has taken him into kitchens helmed by acclaimed chefs such as Jean-Georges Vongerichten, Gordon Ramsay and Kiyomi Mikuni. Most recently, he served as executive chef and culinary director for Anaheim Arena Management, which manages the Honda Center in Anaheim, Calif., home of the Anaheim Ducks. During his six-and-a-half-year tenure, Crespin systematically upgraded the cuisine throughout the operations, including 86 luxury suites, a private club, a steakhouse, a buffet, a gastropub, a sushi bar and concessions.
Born in Northern Spain and raised in the U.S., Crespin gained an early appreciation for food as an expression of culture and connection. The camaraderie of sharing a meal with family and community inspired him to become a chef, leading him to study at The French Culinary Institute in New York (today the Institute of Culinary Education). Crespin then spent time in Japan, which shaped his foundational philosophy of working in harmony with the land. His resume also includes executive chef positions at The Portofino Hotel & Marina in Redondo Beach, Calif., part of Noble House Hotels & Resorts, as well as the late Magnolia in Hollywood and Los Angeles' former Olé! Tapas Bar.
