By Jorge Perezchica
photography by Everette Solomon
Chef Gabriel Woo doesn’t just cook — he composes. Each dish a balance of flavor and form, each ingredient chosen with an artist’s precision. “It’s all like tools,” he says. “Just like an artist has different brushes and paints, I have techniques, textures, and colors. I think about all those things when I’m building a dish.”
Born in Guadalajara, Mexico, Woo moved to Palm Springs at the age of four and has called the Coachella Valley home ever since. “My dad is a shoe cobbler, and my mom’s a great cook. Anything she makes is really good,” he recalls. “I grew up around good food, not realizing just how good it was until later.”
Today, Woo is one of the desert’s most respected culinary figures — the chef-owner of Woo Hospitality LLC, partner at the acclaimed Bar Cecil, and the creative mind behind LIVS, his newest concept inside the Palm Springs Art Museum. “This is a dream come true,” he says. “It’s the first restaurant that’s just me and my wife, Jackie. We worked on the look, the food, every detail.”
LIVS, named from their daughter Olivia, reflects both heart and heritage. “We wanted to keep it short and simple — this is for her,” Woo explains. The space, vibrant and contemporary, features a hand-painted floral mural by local artist Aaron Hansen. “That was all my wife,” he says proudly. “She has a keen eye for design. The museum gave us full creative control — they only requested a Caesar salad on the menu.”
From there, Woo’s culinary imagination took flight. “We wanted to coincide our hours with the museum, so we focused on breakfast and lunch,” he says. “I knew eggs Benedict had to be on there — I do a killer hollandaise. And I love sandwiches. Something as simple as a sandwich can be amazing.”
The menu, which Woo describes as “bright and cheerful within an eclectic mix,” features crowd favorites like the curry chicken salad sandwich, LIVS pancakes made from scratch with banana butter, and a shrimp cocktail inspired by his Mexican roots. “When you go to Mexican restaurants, shrimp cocktail is usually Camarón-style — cilantro, onion, lime, chile. I wanted to bring that flavor back,” he says.
Though Woo’s culinary foundation is classically French and Italian, his upbringing continues to shape his creative instincts. “It’s interesting — the cuisine I do the least is Latin,” he admits. “If I ever did a Mexican restaurant, it would be very traditional — like tripas and menudo — real Mexican food. But a lot of my cooking still uses chiles, braising, and fresh ingredients inspired by that background.”
Woo approaches cooking with an artist’s mindset, but with the precision of a craftsman. “There’s creativity, but also managing people and the whole operation,” he explains. “A great chef needs to be a little bit of everything — creative, good with numbers, a good person.” He also draws inspiration from travel, visiting France, Italy, Spain, and parts of Mexico, learning from regional techniques and flavors while keeping his own style distinct. At LIVS, “I like to use interesting ingredients — citrus fern, garlic chives, microgreens — things you don’t see every day,” he says, giving diners a menu that is as unique as the museum’s art.
The partnership with the Palm Springs Art Museum has challenged him in new ways. “It was tough creating a menu that was all me,” Woo says. “Usually, there’s input from partners or others. Here, it’s all my responsibility — testing, refining, adjusting. But it’s been rewarding.”
Having helped shape beloved destinations like Sparrows Lodge, Holiday House, and Bar Cecil (featured in the Michelin Guide), Woo sees this evolution as a natural next step. “I’ve been ready for this,” he says. “It just proves that I’m on the right path. I’m very grateful — it takes a village, a great team.”
At LIVS, that sense of collaboration extends to his vision for community. “I want guests to relax, enjoy the art, and share plates,” he says. “Eventually, I’d love to do communal dinners — you’d take a tour of the museum and come back to discuss the art over dinner. That would be amazing.”
As for what keeps him inspired after more than two decades in the kitchen, Woo doesn’t hesitate. “The people,” he says. “Meeting people, building relationships, that’s the best part. The instant gratification is addicting — watching someone take that first bite and nod, like, ‘yes, this is good.’ That’s what keeps you coming back.”
And yet, for Woo, the story is far from over. “We’re opening an Indio Donna Forte, which is going to be a nice pizza-and-pasta Italian concept,” he says. The space is already under construction, with demolition complete and plans submitted to the city. “Hopefully by the end of the year, and fully up and running by February 2026,” he adds. With LIVS thriving and new horizons ahead, Woo’s next chapter promises even more flavor, creativity, and vision — a fitting continuation of a chef who is always moving forward.
Follow: @chefgabrielwoo
Website: www.livspalmsprings.com