Chef Eric LeClair, Executive Chef at the Hyatt Regency Indian Wells Resort and Spa
interview+photos Jorge Perezchica
As a premier lifestyle event on the tennis tour, Citi Taste of Tennis offers foodies and tennis fans an evening of incredible cuisine prepared by notable local chefs and “served” by top professional tennis players. This unforgettable evening will feature amazing talent including 2x Grand Slam Winner Tracy Austin. Guests can also look forward to libations, live entertainment, and appearances by top tennis stars.
Two-time Grand Slam Champion Tracy Austin and Chef Eric LeClair, Executive Chef at the Hyatt Regency Indian Wells Resort and Spa will serve as co-hosts of this year’s event. Citi Taste of Tennis will also feature a number of special guests and memorable moments, including an appearance by Michelin Star Chef Minh Phan who will participate in a cooking demonstration on the main stage.
Each year Taste of Tennis gets bigger and better. As you make your way around the venue, take your time to sample a variety of signature dishes, delectable deserts, savory wines and cocktails — replete with mouthwatering aromas wafting through the air. Live entertainment keeps the vibes going under the palm trees and starry night.
Coachella Magazine sat down for an interview with Chef Eric LeClair at Hyatt Regency Indian Wells Resort and Spa to talk more about his culinary journey across the country — from Maine to California and to Taste of Tennis.
Coachella Magazine: Introduce yourself and tell us about your background in the restaurant industry.
Eric LeClair: My name is Eric LeClair. I’m the executive chef at the Hyatt Regency Indian Wells. I’ve been with the Hyatt for 14 years at different properties across the country. I went to school at Johnson & Wales University. My history in the restaurant industry started with the New England Patriots out of college – cooking for the team in the luxury boxes. Shortly after that, I got hired with Hyatt and I’ve been with Hyatt ever since. This is my fifth hotel. So, stops in Boston, Denver, Minnesota and California.
CM: Looking back, is there anything you wish you would have known when you were first starting out?
EL: No. I mean, I was pretty well prepared. Coming out of culinary school — they tell you about the long hours and the commitment to the craft. I worked at a bakery before I went to culinary school, so I’ve been in the kitchen since I was 14 years old doing various things.
I didn’t realize that it would be as rewarding and fulfilling in my life, but I’ve made a wonderful career out of it. I’m super fortunate that I’ve had a lot of good breaks along the way, and I’ve worked at a lot of really nice places. I grew up in Maine, and now I’m at the absolute furthest point in the country from my home. It’s been really cool to work and cook my way across the country, and end up in this beautiful place.
CM: Did you grow up around a family of cooks?
EL: My grandma loved to cook. I loved going to my ma’s house for holidays and dinners. My mom’s a really good cook, so I always kind of hung around in the kitchen when my grandma was cooking and picked at the scraps and ate — I’ve always loved food.
I have a big family, so everything in my family’s always been about getting together and eating and celebrating and sharing cocktails. Now that I’m older, a lot of my family gatherings and the best times in my family have revolved around food and cooking and eating.
CM: What was your biggest inspiration when you first got started?
EL: From a young age, I was working at a bakery when I was in middle school and all through high school. I fell in love with the camaraderie of working in a kitchen and being around food. And from that, I was able to get accepted into culinary school and started getting jobs in real professional kitchens.
I just grew to love working in the kitchen, being around my co-workers and learning about different cultures and different ways of cooking and techniques. And now, I’ve had this really unique opportunity with Hyatt to move all over the country learning all the regional regional cooking styles and techniques and flavors as I’ve moved around the country — has been really cool.
CM: How would you describe the “Taste of Tennis” event at Indian Wells?
EL: It’s a great, high-energy, fun, food-forward event where local chefs from all around the Coachella Valley get together and have a night of fun and camaraderie and make their signature dishes for the guests.
There’s tennis stars on the property and live entertainment. So it’s just a really high-energy, fun time, and a lot of great food and wine and cocktails — it’s just a blast.
CM: What are you preparing for the menu this year?
EL: We’re really proud of it. We have a 13 foot tall Argentine grill and we’re gonna hang some Wagyu Tomahawks. We’re also going to do a really nice pork belly dish and a full dessert table inspired by local Coachella Valley ingredients. But the Tomahawks are gonna be the head of the show. We got 48 oz. tomahawks that we’re going to hang from the Argentine grill and slow smoke over charcoal and hardwood and serve it with some nice cherry. It’s gonna be really tasty and really cool to look at.
CM: What do you love most about the restaurant industry?
EL: I love the challenge. I love serving people. I love creating and I love my team. I love the camaraderie of being in a kitchen. And yeah, I love everything about being a chef. So the long hours and all those things don’t bother me at all, because I have such a blast when I’m here cooking with my team and coming up with new ideas and new dishes and being creative – and getting to work here.
CM: How would you describe yourself in three words?
EL: Fun, passionate and energetic.
CM: What advice do you have for anyone interested in becoming a chef?
EL: Just work hard and be humble and appreciate the craft — there’s no shortcuts.
Event: Citi Taste of Tennis
Date: Monday, March 6, 2023, 7PM – 10PM PST
Location: Hyatt Regency Indian Wells Resort & Spa 44600 Indian Wells Ln Indian Wells, CA
Website: https://tasteoftennis.com/indian-wells
Event Cost: $250
COVID-19 Policy: All attendees must follow federal covid guidelines.