The Parker Palm Springs is more than a hotel; it’s a destination where luxury and whimsy meet, offering guests a feast for all the senses. Under the expert guidance of Executive Chef Pedro Baroso, who hails from a small village in Portugal and brings a world of culinary experience to the desert, Norma’s transforms into an effortlessly chic dining destination. With dishes that blend California’s fresh ingredients with Mediterranean influences and Chef Baroso’s signature attention to detail, each meal becomes a story worth savoring.
During my visit, I sampled a dinner menu that highlighted the restaurant’s eclectic yet approachable fare. Beyond the cuisine, it was the atmosphere and decor that elevated the experience, transporting me to a midcentury era that is truly unparalleled in the Coachella Valley. A walk-through of The Parker’s iconic spaces revealed stunning artwork and unique design touches that perfectly complemented the culinary offerings.
A Taste of the Menu
For a lighter start, the Crispy Caesar Salad with Shrimp was a refreshing take on a classic, featuring crisp greens, a light yet flavorful dressing, and perfectly cooked shrimp. The Vegan “Crab” Cakes—with Lions Mane Mushroom and accompanied by edamame, corn succotash, and a luscious Green Goddess dressing—stood out as a creative and satisfying plant-based option. The Rock Lobster and Mango Salad, where the tropical sweetness of mango paired beautifully with the delicate richness of lobster, tied together with a bright citrus vinaigrette.
For the main course, the Fajita Steak a là Gringo delivered a hearty and flavorful experience. Juicy steak was complemented by sautéed onions, creamy guacamole, and perfectly seasoned black beans—a dish that felt both comforting and elevated.
No meal is complete without dessert, and Norma’s truly shines in this category. The evening concluded on a sweet note with two exceptional desserts. Anna’s Extravaganza Pavlova was a delightful combination of crunchy meringue, fresh berries, and tart raspberry sorbet, offering a balance of textures and flavors. Meanwhile, the Bananza—a creamy banana custard with chocolate crumbles—was pure indulgence, delivering a nostalgic yet refined finish to the meal.
“Every dish is a chance to tell a story, evoke emotion, and create a memory. There’s nothing more rewarding than seeing someone light up when they take that first bite.”
Pedro Baroso, Executive Chef
A Conversation with Chef Pedro Baroso
Chef Pedro Baroso, the Executive Chef at The Parker Palm Springs, brings a world of experience to his role, crafting menus for the property’s six distinct dining spaces. In a conversation with Coachella Magazine, Chef Baroso shared his journey from a small village in Portugal to leading one of the most dynamic culinary programs in the Coachella Valley. Through his love of storytelling and commitment to seasonality, he has elevated dining at The Parker into an art form.
From Portugal to Palm Springs
“My journey from a small village in Portugal to The Parker has been nothing short of transformative,” Chef Baroso shared. His childhood, steeped in the simplicity and seasonality of Portuguese cuisine, remains at the heart of his approach. “I love weaving subtle Portuguese influences into our offerings, such as crispy cod fritters or the fiery warmth of chicken piri-piri, infused with the earthy heat of piri-piri peppers. These elements harmonize beautifully with the diverse, globally inspired flavors that define our menus, creating a dining experience that feels both authentic and dynamic.”
Incorporating Global Influences
Having worked in culinary hotspots such as Spain, Istanbul, Dubai, and Miami, Chef Baroso has infused his menus with techniques and flavors from around the world. “From Spain, I embraced the art of layering flavors in tapas; Istanbul taught me the beauty of spices like sumac and za’atar; Dubai offered lessons in luxurious, bold presentations; and Miami honed my appreciation for vibrant, tropical ingredients,” he explained. One standout technique he incorporates is crafting broths and sauces inspired by his Mediterranean travels. “That elevates dishes with a golden, aromatic richness,” Baroso said.
Farm-to-Table Philosophy in the Desert
“Farm-to-table isn’t just a philosophy; it’s a way of life I grew up with,” Baroso said. At The Parker, he partners with local farmers to source fresh, seasonal ingredients despite the challenges of the desert climate, California has such incredible produce to work with. “For example, our summer salads celebrate heirloom tomatoes and stone fruits, while cooler months bring citrus and root vegetables to the forefront.”
California Meets the Mediterranean
The chef’s ability to blend local ingredients with Mediterranean flavors is evident in dishes like California figs wrapped in Serrano ham with local honey or artichokes transformed into a velvety tahini dip with za’atar. “I love combining the two to create dishes that feel light yet deeply satisfying,” Chef Baroso explained. “Each dish tells a story of both place and inspiration.”
“Every detail, from the balance of flavors to the plate presentation, reflects my commitment to excellence.”
Pedro Baroso, Executive Chef
Unique Dining Experience at The Parker
“Each dining space at The Parker has its own personality, and my menus are crafted to reflect that,” shares Chef Pedro Baroso. “Norma’s embraces a playful, indulgent brunch vibe, so you’ll find hearty yet elevated comfort foods. Counter Reformation offers an intimate, moody setting where bold flavors and wine pairings shine — Caviar Doughnuts or charred hen of the woods mushrooms. mister parker’s is refined and seductive, where dishes like a perfectly cooked filet with truffle juice take center stage. My goal is to ensure the menu and atmosphere work in harmony, enhancing the guest experience.”
The Art of Eating and Drinking Well
For Chef Baroso, dining is about more than just food—it’s about creating a multi-sensory experience. “This concept is about balance — creating moments where flavors, presentation, and ambiance come together seamlessly,” says Chef Pedro Baroso. “At The Parker, it’s not just about a meal; it’s about storytelling, indulgence, and discovery. Whether it’s a unique wine pairing or a simple dish made extraordinary, my aim is to leave guests with a sense of joy and satisfaction that lingers beyond their time at the table.”
Connecting Through Food
“What I love most about being a chef is the ability to connect with people through food,” he said, reflecting on the deeper meaning of his work. “Every dish is a chance to tell a story, evoke emotion, and create a memory. There’s nothing more rewarding than seeing someone light up when they take that first bite.”
Chef Pedro Baroso’s philosophy—rooted in simplicity, seasonality, and global inspiration—has made The Parker Palm Springs a must-visit destination for food lovers. Whether you’re indulging in Norma’s playful brunch creations or savoring the refined dishes at mister parker’s, each meal is an invitation to experience the chef’s unique culinary fare.
Final Thoughts
The Parker Palm Springs isn’t just a hotel; it’s a world unto itself. Norma’s, with its vibrant terrace and midcentury-modern flair, is a true reflection of the iconic property’s charm. The atmosphere is both chic and inviting, making every dining experience feel special.
Dining at Norma’s is an experience shaped by Chef Baroso’s culinary menu and the enchanting atmosphere of The Parker Palm Springs. From comfort starters to decadent desserts, the menu reflects a deep connection to seasonal, global, and Mediterranean flavors. Paired with the unforgettable decor and midcentury-modern design, the experience is nothing short of magical. Whether you’re a guest at The Parker or a local looking for an unforgettable meal, Norma’s is a must-visit destination where food, art, and design converge in perfect harmony.
For More Information visit:
www.parkerpalmsprings.com