Glen Ivy Hot Springs is very happy to announce the arrival of our new Executive Chef Vincent Cavalli. Cavalli, who most recently served as the Executive Chef at the Sheraton Fairplex Hotel and Conference Center in Pomona, has recently assumed the role of Executive Chef at Glen Ivy Hot Springs. He began his passion for food at a very young age helping his grandmother prepare fresh pasta and sauce for family dinners. As a teenager, he started working in the restaurant scene as a dishwasher on the east coast and as his passion for food grew, he also grew in the restaurant industry working in all facets of the restaurant business. After high school, he had the privilege of working in the great restaurants of both Los Angeles and Las Vegas. This led him to work for respectable restaurateurs such as Thomas Keller, Piero Selvaggio and Luis Osteen, where he developed his culinary skills at world-class restaurants.
Through his journey, an appreciation for farm fresh produce and heritage cooking was developed, which brought him to the Sheraton Fairplex. While at the Sheraton, which catering services the Los Angeles County Fairgrounds, he managed culinary activities and wine programming for his own five acre organic, sustainable farm.
GOCO Hospitality Corporate General Manager, Clive McNish welcomes Chef Vincent Cavalli to the Hot Springs, “I am impressed with how Chef Cavalli sources local fresh, sustainable produce daily including fruit harvested from the Glen Ivy Farm to create a delicious, healthy seasonal menu.”
In honor of our new Twilight hours, Executive Chef Vincent Cavalli has created a new menu for our guests to enjoy Thursday through Saturday from 5-9pm.
New menu items include:
Oven Roasted Chicken Nachos
Blue corn chips stacked with oven roasted chicken, Monterey jack cheese, avocado tomatillo salsa, black bean relish, yogurt dressing, cilantro, and green onions
Za’tar grilled summer squashes, hummus and tabbouleh served with fresh grilled house flat bread, and oil cured olives
Grilled Stuffed Avocado
Grilled Glen Ivy pinkerton avocado, smoked pittman’s chicken, pickled Bermuda onion-corn relish, and agave
Blackened Albacore Tuna
Togarashi seared albacore tuna, farm star ruby grapefruit, pinkerton avocado, campus mint and roasted tomatillo
Funky Cheese Plate
Assortment of California cheeses, pickled Glen ivy apricot, honey comb, grilled spelt flat bread
NY Maple Cured Salmon Carpaccio
Maple cured skuna bay salmon, lacinato kale-pickled farm apricot, and chive-yogurt dressing
A Variety of Grilled Flat Breads
Kicked Up Margharita, Glen Ivy Smoked Chicken, So-Cal Seasonal and Flat Bread Salad
Santa Barbara Spot Prawns and Spaghetti
Stewed local tomato, Thai basil, grilled Santa Barabara Spot Prawn, chili, extra virgin olive oil