Aric Ianni, executive chef at Boozhounds
text+photos Jorge Perezchica
As summer season kicks off and temperatures rise, I wanted to spend more time exploring the local food and beverage scene to share personal stories from the perspective of owners, chefs, brewers, bakers, confectioners and farmers. The tour will take me from Palm Springs to the city of Coachella and feature classic fixtures, new eateries and hidden gems.
Since the onset of COVID pandemic in 2020, I’ve grown to appreciate restaurants even more as important links to the cultural fabric in communities. Food brings friends and family together for casual meetups or momentous celebrations. Food is the way to someone’s heart. Food can take you on a culinary journey of flavors that spans across the globe. Food fills up the belly when you’re hungry or lifts the spirits when you are feeling the worst.
For me, I relish a three course meal that feels like a beautiful symphony of flavors bursting in my mouth. With each bite, I listen carefully to the culinary notes entertain my taste buds as if soothing melodies were playing inside my head, until a wave of euphoria comes over me. From starters to the main dish and finishing off with a sweet decadent dessert — anything with chocolate is my favorite. I keep a track listing of my favorite foods (chef’s kiss) and hit replay to summon those flavorful memories again — and instantly, I’m transported to a specific place and time. Whether it’s your favorite meal or drink, from taste to presentation, a good restaurant experience can leave an indelible impression that lasts a lifetime, especially if it’s shared with a special someone.
Welcome to Taste Coachella Valley: Summer Edition. Join me on this mouth watering journey across the desert as I embark on a mission to search for the most flavorful stories, expand our culinary understanding, and satisfy cravings on the hottest days of the year. Enjoy a range of conversations, photos and food menus from local neighborhoods.
First stop: Boozehounds Palm Springs. The slogan, “Where dogs bring their humans” sets the tone but there is much more to this restaurant. The 7000 sq. ft. venue features two spaces at Boozehounds, which are completely dog friendly: the atrium and the patio. And then there is the inside dining room, bar, and even a lounge area where you can kick back on a sofa and read a book off the shelf. Boozehounds is a stylish mix of tropical and mid-century modernism. Whether you’re looking for a romantic dinner date, a private party for 20 guests or just a casual visit with your favorite doggy, you have the best of both worlds here at Boozehounds.
On my initial visit, I sat down for a conversation one day in June with co-owner Steve Piacenzato, executive chef Aric Ianni and sous-chef Amber Ferrell to get better acquainted with Boozehounds. Read that interview here. A week later, I returned to sample the menu inside the dinning room with a view facing the San Jacinto Mountains at sunset. Boozehounds offers an eclectic mix of globally-inspired dishes to classic culinary fare. Just to give to an idea, here are a few items I ordered: Brussels sprouts, garlic noodles, tteokbokki, shrimp aguachile, adobo chicken, thai beef larb, boozehounds margarita, passionfruit congee and chocolate tart.
While I perused the menu, one thing jumped to my attention, “executive chef, Aric Ianni” is printed on there above the word Boozehounds like a movie star receiving top billing on the marquee poster. After dinner, I followed up with Aric for a Q&A to continue where we left off. Read on for the Coachella Magazine interview. The text has been edited for clarity.
COACHELLA MAGAZINE: Hi, introduce yourself and tell us more about your background experience in the food industry.
ARIC IANNI: My name is Aric Ianni, I’m the executive chef here at Boozehounds in Palm Springs. I took over about six months ago and it’s been an exciting journey to be here taking the helm. I feel really proud to work with such a great company and the owners. They’ve done a really good job at building this place and creating what’s now gonna become a staple here in the Coachella Valley.
I’m’ 30 about to be 31 in August. I completed the culinary program at a trade school called job corps in San Bernardino when I was 16. On the weekends I would take the greyhound from San Bernardino to the desert for work and return to job corps Mon-Fri. I did this for two years never having a day off. My school chef Michael Geurds told me to learn what I can from who I want to learn from. I took that to heart. Next thing you know I’m working in LA, San Diego, San Francisco and Orange County.
Fast forward to 2016, I was the chef at a hotel in Mammoth Lakes and wanted to re-humble myself. So I booked a flight to eat/stage at Alinea in Chicago, a three Michelin star restaurant and got hired. Long story short, I got what I wanted out of being there and made my way back home to the desert. My days of being a young chef, traveling and living out of a backpack were over. After 14 years of that, I came home to plant my roots and establish myself in my home community in the Coachella Valley.
CM: What was your main inspiration towards becoming a chef?
ARIC: My grandmother was my main inspiration. Growing up, every year, she would make arancini for the holidays and I would get excited about helping — not knowing, I built a passion for food. Professionally though, I started my career as a dishwasher working my way up for the past 16 years.
CM: What is the creative process that goes into the menu at Boozehounds – from concept to kitchen to table?
ARIC: I’m very driven by new experiences in life and I believe that translates through my food. I’m constantly reading into other culture’s flavors, dishes and techniques. Then the next step would be sourcing these ingredients and doing some r&d in the kitchen. Tweaking recipes, seeing what works and doesn’t work. With every successful dish, I create is 3-5 failures behind it but worth it.
CM: How would you describe the food at Boozehounds?
ARIC: The direction the menu is going for is Asian flavors with European technique
CM: Do you have a favorite menu item and drink at Boozhounds?
ARIC: The tteokbokki dish, these spicy little Korean rice cakes with cheese curds hit a comfort zone for myself and many others. As for the the cocktails the strikers afternoon is my favorite. Bourbon, blackberry, rosemary and ginger are some of my favorite flavors.
CM: What changes/trends do you see in the restaurant industry post-COVID-19?
ARIC: Covid has done a number from product prices, guest expectations etc. but the biggest one is the employee pool. We can no longer blame the younger generation being the only ones unreliable in the workforce because it has increased in all age groups from 16-45.
CM: What do you look for in a team behind the kitchen?
ARIC: This is a great question that can have a lengthy answer but to sum it up I’d say positive mindset, reliability and experience.
CM: Prior to COVID-19, you launched the Desert Collaboration series. Can you tell us more about that?
ARIC: The Desert Collaboration Series was something that I brought to the Rowan hotel when I was the chef for Juniper Table. And it was something that I came across during my time in San Diego as the sous-chef for the Cork and Craft. We hosted these really massive beer dinners collaborating with local chefs, local breweries. It was just a really fun event to bring people together. I feel like the beer community kind of gives you a little bit of a softer landing as opposed to the wine and dine community. This allowed us to have a little more freedom with our food and how far we can push boundaries. And it was exciting to bring another chef outside of our restaurant, take them out of their comfort zone, place ’em in ours and allow them to have a new stage to stand on and really showcase what they can do. To me that was one of the most exciting feelings I’ve ever felt being a chef.
And when I moved back home (to Coachella Valley), I decided to bring that culture I learned in San Diego. It was perceived really well from the locals, other chefs and breweries because it was new and exciting for them. In doing so, I collaborated with a lot of places and chefs. We did maybe about 10 of them back in 2018 going into 2019. And then of course COVID happened. And it kind of put the series to an end. So when I came over here (to Boozehounds), one of my first goals was to reignite this flame: The Desert Collaboration Series, that people knew and grew to love and look forward to every month.
CM: Finish this sentence. On my days off I enjoy…
ARIC: On my days off, I enjoy playing video games. I grew up in the generation of the first gaming consoles. It’s how I decompress and maintain my mental balance. We all have/need one. Gaming is mine.
CM: Anything else you would like to add?
ARIC: I hope that many of you reading this will join us for the relaunch of the Desert Collaboration Series here at Boozehounds, you won’t be disappointed.
Executive chef, Aric Ianni
Boozehounds
2080 N. Palm Canyon Drive Palm Springs, CA, 92262