CMIt’s just another lovely day in paradise — Ricardo Mondragon’s go-to phrase every time he greets guests on-site. Also known as Chef Rick, the executive chef at Amala restaurant inside Palm Springs Surf Club, brings over 20 years of expertise in the food and beverage industry. Trained as a sushi chef under a Japanese master, his culinary journey commenced with an enriching internship that ignited his fervor for the kitchen. Despite the absence of formal culinary schooling, he honed his craft through hands-on experience, transitioning from front-of-house roles to mastering diverse kitchen techniques.
“Everything is just the school of hard knocks. And I’ve been blessed a hundred percent by being able to be in locations where I’ve really grown mentally, physically, and skillfully.”
Ricardo Mondragon
His career encompasses pivotal roles at Roy’s restaurant, Whole Foods, La Terraza, Sandfish, and Ernie’s at PGA West, as well as involvement in opening Trilogy at the Polo Club, where he dedicated four and a half years. This tenure afforded him the opportunity to witness the transformation from mere walls to culinary excellence. Born in Mexico City, Chef Rick relocated to Southern California at the age of four, enjoying a childhood filled with surfing and skating adventures before settling in the Coachella Valley at 13.
From Surfing to Culinary Excellence
Nestled within the resort-like atmosphere of Palm Springs Surf Club, Amala restaurant offers a unique dining experience complemented by state-of-the-art wave technology catering to surfers of all skill levels. Here, guests can indulge in luxurious amenities, explore exciting waterpark attractions, and enjoy live music on Thursday evenings or during special events, all while savoring a selection of elevated casual dining options.
Surrounded by the allure of both indoor and outdoor seating, offering breathtaking views of the surf and mountains, we had the pleasure of sitting down for an interview with Chef Rick, the executive chef at Amala restaurant. Our conversation unfolded before the arrival of plated dishes, allowing us to sample Chef Rick’s culinary expertise firsthand.
Coachella Magazine: How did you initially become involved with the Palm Springs Surf Club?
Chef Rick: I got the call from my good friend Scott. He’s our food and beverage director. He brought me on, ’cause we used to work together over at Sandfish. We kind of split up a little bit, and then he’s like, “Hey, I got this spot.” I came and checked it out and I was like, “You know what? This is it!” And luckily, I’ve been blessed with the opportunity to really be the idea behind what we’re doing here. It’s like the culinary version of everything. Like being able to pick everything from glassware to the salt shakers, to every little component — it has been a really amazing ride.
CM: How would you describe the cuisine served at Amala restaurant?
Chef Rick: It’s very unique. It’s a simple. It’s the way I kind of see our kitchen, it’s not a kitchen — it’s a laboratory. We do things that nobody else is doing. A lot of my menu has a history behind it. The history behind my menu design is a story of everything that I’ve done in my career, and I pay homage to some of the places that I’ve worked at. Roy’s primarily, that’s where I really learned a lot of stuff.
I spent a couple years there working under some amazing chefs and crew, who looking back, we were line cooks — now we’re all running restaurants. So that’s also nostalgic.
Ricardo Mondragon, reflects on his transformative experience at Roy’s restaurant
CM: How does it feel for you to work at a place as unique as the Palm Springs Surf Club, given its distinctiveness in the Coachella Valley?
Chef Rick: My go-to phrase every time everybody says “Hi” to me is, “It’s just another lovely day in paradise” <laugh>. That’s how I can sum it up. It’s paradise, every single time I’m here.
CM: And if you get tired, you have the option to go for a swim, right?
Chef Rick: Actually, before we opened up, I was able to — and take the kids into the big wave pool so they can experience it. And it was profoundly the most exciting pool that we’ve all ever been into. So it’s definitely exciting for sure.
CM: What do you enjoy most about working at Amala restaurant?
Chef Rick: The reaction of guests. That’s the most profound, exciting part. It hits home for me, because this is home for me. I grew up here since I was 13, I remember coming here when it was (formerly) Knott’s Soak City Water Park. And now we’re open back up. And I never in a million years would I have ever thought that I would be back in this place. And actually being part of the operational aspect of it.
CM: Can you highlight some of your favorite dishes and why they stand out?
Chef Rick: One of my favorite is the Sea Bass en Papillote. We do a purple-black forbidden rice. We do an Asian glaze to the sea bass. And then we hit it with a little bit of citrus butter sauce. That’s ultimately, one of my favorites. That, and my ribeye is one of my top favorite ones for sure. The salads, the avocado toast, we handpicked these for you guys today to try.
CM: What would you recommend for someone visiting for the first time?
Chef Rick: If they’re coming in for lunch, I would definitely recommend the Rustic Kale Salad. Our Shrimp Po’Boy is a big hit for sure. And our staple, is our Palm Spring Surf Club Charcoal Bun Burger. It is a Wagyu beef patty within a charcoal brioche bun, and it’s very unique. We have this nice black charcoal bun on a white plate, it throws everybody off. But once they try it’s just like, “Wow, this is something I’ve never had in my entire life.”
CM: What is the main challenge you face at Amala restaurant, and are there high expectations?
Chef Rick: There definitely is. I think the biggest challenge is getting ready to see such a high volume of people and what to expect. I mean, personally, I’ve never worked in a waterpark. So that’s kind of the thing that puts me a little bit on the nervous side. Everything from kids to surfers to party people, to all these different types of demographics. It’s definitely something that I’m not sure of, but I am also excited to really experience.
CM: How do you stay inspired and innovative in your culinary creations for the restaurant?
Chef Rick: Obviously, I don’t wanna change the things that people really enjoy and want to come to eat. It might sound corny, and I take a line from that movie Burnt, “People eat because they are hungry; I want to make food that makes people stop eating. I want my food to fill people with longing.”
I take inspiration from every place that I go to. Me and my wife, we hit the farmer’s market, and I see fresh vegetables and this and that, and it just gets the gears going.
And eventually, getting to meet with the local fishermen’s out towards San Diego and everything like that, the local ranchers. I’m good friends with Aziz Farms out here in in the valley. So that’s kind of the trajectory that we’re going. And I’ve built these relationships with them. But inspirationally, it’s just anything that I see. And then also too is my kids. My kids just want to try different stuff. And I’m like, “Yeah, let’s do it.”
CM: What do you aim for guests to take away from their dining experience at Alma restaurant?
Chef Rick: If they’re not excited, if they’re having a bad day, I want to be able to completely change their day. That is my main goal. And just having a new perspective of unique food.
CM: And lastly, what do you love most about the restaurant industry?
Chef Rick: That’s a tough question. You know, personally — I love the rush. I love the aspect of the pressure. That’s always my go-to. I’ve tried working in other places, other industries, and it just doesn’t fit home. It’s being in that kitchen and just seeing these tickets come in and it’s the pressure and we gotta get it done. And I’m a line cook at heart. I may be an executive chef, but I’m a line cook at heart. I’m a line dog. And that’s my excitement. <Laugh>.
Amala Restaurant & Bar
1500 S Gene Autry Trail Unit 01
Palm Springs, CA 92264
Lunch: 11am-3pm
Bar Bites: 3pm-5pm
Dinner: 5pm-10pm