Executive Chef Jan Pfeiffer runs the kitchens at La Quinta Resort & Club, near Palm Springs and 120 miles east of Los Angeles. Open since 1986, the resort continues to earn high regard from readers of Conde Nast Traveler and Travel & Leisure who rate it among the top 100 golf resorts and one of the 500 greatest hotels in the world.

Executive Chef Jan Pfeiffer spent his first 11 years in Mexico with his German mother and American father, and enjoyed the Latin culture and flavors. The family then moved to Germany where he trained as a chef in traditional Bavarian dishes and classic cuisine. Working and learning in several places, he eventually moved to California putting his experiences and knowledge to good use as sous chef and then executive chef in hotel kitchens.

In charge of La Quinta’s seven restaurants as well as banquets, Chef Pfeiffer knows the importance of good staff. “In this hotel I inherited most of them when I began here at the resort. When you get to a place you need to observe and give team members a chance to make decisions. Talent comes out after you get time to adjust to each other,” Pfeiffer said.

Jan seeks constant improvement for himself and his staff through in-house training and field trips to local markets, farms and growers. He encourages his chefs and sets an example himself of reading and visiting the competition. As they create new menu items, Pfeiffer works with them on each dish, tweaking the flavors or presentation.

He respects and values everyone in the kitchens of La Quinta. “Manuel Montejano, my Adobe Grill chef, serves dishes made from scratch to create authentic flavors,” the executive chef commented.

“David Nelson, my pastry chef, has been here for almost 20 years and has incredible talents and working fundamentals. I send him to continuing education classes like chocolate,” Pfeiffer said.

A pair of La Quinta’s finest share their thoughts.

Jose Manuel Montejano
Adobe Grill chef

Chef Montejano started cooking in a small restaurant in the state of Jalisco, Mexico, at 20. Later he developed and sharpened his skills in the cooking styles from Yucatan, Oaxaca, Jalisco and other regions in Mexico. He moved up quickly from the line and wanted to work in a place with the highest level of cooking and found his way to La Quinta. Again he worked his way up the ranks and soon found himself leading the kitchen of the Adobe Grill restaurant.

CT: Why did you want to be a chef?

JMM: Cooking was my first job experience. After several months I felt interest in the culinary arts.

CT: What is your cooking philosophy or the most important thing to do or remember when cooking?  

JMM: a) that every dish we created was created with passion.
b) Making sure everything is done correctly.

CT: What is your favorite ingredient?  

JMM: Achiote Paste.

CT: Name five items in your home refrigerator?    

JMM: Butter, cheese, jalapeños peppers, orange juice, carrots.

CT: What is your best food/cooking moment or memory?  

JMM: When I cooked for my sister at her Quinceañera party.

CT: What do you do on your days off?    

JMM: Relax & read cooking books. 

CT: What do you like about Palm Springs?  

JMM: The diversity of people & weather.

CT: What is your most indispensable piece of kitchen equipment?

JMM: Steamer.

CT: What advice would you give future chefs?

JMM: Be as creative as you can. Don’t copy others.

CT: Where do you get most of your ideas for new dishes? TV, books, magazines, purveyors?

JMM: Traveling in Mexico.

David Nelson
Pastry Chef

CT: Why did you become a chef?

DN: It was a life change, mid-life crisis.

CT: What is your cooking philosophy of the most important thing to do or remember when cooking?

DN: Flavors and textures are what matters.

CT: What is your favorite ingredient?

DN: Chocolate, it is so versatile.

CT: Name five items in your home refrigerator.

DN: Milk, vegetables, yogurt, cheese, and Ketel One.

CT: What is your best food/cooking moment or memory?

DN: I like doing small VIP dinners for site inspections. Dinners that are one of a kind where I can use or try out projects I have been working on.

CT: What do you do on your days off?

DN: I like shooting guns, black powder muzzle loaders, percussion, flint lock rifles, and pistols. I currently hold a few national records.

CT: What do you like about Palm Springs?

DN: No snow, no rain.

CT: What chef would you most like to have cook for you?

DN: Edna Lewis, I love Southern-comfort food.

CT: What is the most indispensable piece of kitchen equipment?

DN: My desire is to keep moving ahead, and to make new and different desserts.

CT: What advice would you give future chefs?

DN: It’s not easy and it’s not fair, but keep moving forward and keep the desire.

CT: Where do you get most of your ideas for new dishes? TV, books, magazines, purveyors?

DN: I don’t remember so much where the ideas come from but once they are in my head I make them mine. A little twist here and there makes a big difference.