From Farm to Table: Sourcing Excellence with Chef Cooper

A Culinary Connection: Sourcing Excellence with Executive Chef Andrew Cooper

At La Quinta Resort, every dish tells a story—one that begins with the land and the farmers who cultivate it. Executive Chef Andrew Cooper has built a menu deeply rooted in the community, drawing from local farms that share his passion for quality, sustainability, and innovation. Two of these exceptional farms are Canyon Creek Mushroom Farm and Aziz Farm, both of which embody the essence of what it means to truly care for the ingredients that grace our plates.

A Passion for Mushrooms: Canyon Creek Mushroom Farm

Canyon Creek Mushroom Farm is more than just a supplier; it’s a testament to the power of passion and discovery. The journey of Canyon Creek began with a simple fascination with mushrooms, particularly their medicinal benefits. This curiosity quickly transformed into an obsession, as the founders delved into the incredible potential of mushrooms and their revolutionary impact on the culinary world.

Inspired by a Netflix documentary, the founders of Canyon Creek embarked on an ambitious journey to start their own mushroom farm. What began as an experiment quickly blossomed into something extraordinary. Today, Canyon Creek cultivates 11 different varieties of mushrooms, each grown from sawdust starters before being transferred to logs in meticulously controlled environments. This innovative approach has made Canyon Creek a trailblazer in the restaurant industry, providing chefs like Andrew Cooper with ingredients that are as unique as they are flavorful.

A Chef-Turned-Farmer: The Story of Aziz Farm

Aziz Farm, led by farmer Mark Tadros, is another cornerstone of our culinary offerings. Mark’s story is one of transformation and dedication. After spending years as a chef, Mark found himself seeking a new way to stay connected to the food industry without remaining in the kitchen. This desire led his family to purchase land in the Coachella Valley, where Mark, with the help of others, established a small-scale farm.

Aziz Farm is now a model of regenerative farming—a practice that not only sustains the land but actively improves it. Mark’s commitment to sustainability is evident in everything he does, from providing produce to local school districts to hosting events on his farm. His journey from chef to farmer has made him a pioneer in sustainable agriculture, and his farm’s produce has become an integral part of our resort’s culinary identity.

Sustainability at the Heart of Our Menus

The sustainable practices of Canyon Creek Mushroom Farm and Aziz Farm don’t just provide us with ingredients; they shape the very soul of our menus. For Chef Cooper, working directly with these local farmers is about more than just sourcing high-quality ingredients. It’s about understanding where the food comes from, learning the stories behind it, and channeling that knowledge into dishes that are as inspired as they are delicious.

“Our menus are shaped by the love of food, the passion of the farmers, and the journey of each ingredient from farm to table,” says Chef Cooper. “It’s about taking all of that information, love, and passion and turning it into an incredibly inspired dish where everyone—chefs, cooks, and servers—shares the same love for the food.”

Signature Dishes That Tell a Story

At Morgan’s in the desert, La Quinta Resort’s signature restaurant, the influence of local farms is evident in every dish. From our diverse selection of plant-based offerings to the daily specials, many of the ingredients we use are sourced directly from Canyon Creek and Aziz Farm. These ingredients inspire our culinary team to experiment, innovate, and ultimately create menu items that resonate with the heart and soul of our dining experience.

Elevating the Guest Experience with Unique Ingredients

Among the unique ingredients we source, mushrooms from Canyon Creek stand out for their variety and versatility. We feature nine different types, including Black King Oyster, Blue Oyster, Elm Oyster, King Trumpet, Lion’s Mane, Pink Oysters, Pioppino, Yellow Oyster, and Brown Oyster. Each variety brings something special to the table, enhancing the flavors and textures of our dishes in ways that elevate the overall guest experience.

Building Relationships, Creating Memories

For Chef Cooper, the most rewarding part of using farm-fresh ingredients is the relationships he builds with the farmers. “Knowing where your food comes from, how it’s grown, and how it ends up in your kitchen is such an incredible process,” he explains. “The love of cooking starts with picking up a single ingredient and letting the stories behind it inspire the creation of a dish. This is how culinary masterpieces are born.”

As we continue to celebrate our partnerships with local farms like Canyon Creek and Aziz, we invite you to savor the stories behind each bite. Through these connections, we are not just serving food; we are sharing the essence of our community, one dish at a time.

Cultivating the Community

Executive Chef Andrew Cooper is passionate about inspiring the next generation of culinary leaders. He visits local high schools, sharing his journey from aspiring cook to executive chef. Chef Cooper emphasizes the importance of hard work, creativity, and understanding where food comes from, highlighting how sustainable practices and local sourcing shape the culinary world. His talks are designed to inspire students to pursue careers in the kitchen, encouraging them to see cooking as both an art and a path to leadership.

Chef Cooper believes that the mindset developed in the kitchen—discipline, teamwork, and perseverance—not only helps you excel as a chef, but also drives you to be successful in every aspect of life.