Raised in a farming family surrounded by flourishing seasonal produce, chef Jon Butler developed a deep connection to food early on. A California School of Culinary Arts graduate, he honed his craft alongside some of California’s finest chefs. His career includes working in inventive kitchens with chef Michael Chiarello at Tra Vigne in St. Helena, chef Walter Manzke at Church & State and République in Los Angeles, chef Ray Garcia at Fig Restaurant at The Fairmont Hotel in Santa Monica, chef Vartan Abgaryan at 71Above in downtown Los Angeles, and chef Jason Neroni at The Rose in Venice.

In 2010, Butler gained international experience, moving to San Sebastian, Spain, for an apprenticeship at the legendary Arzak, a Michelin Guide three-star restaurant. He continued his European training with stints in Copenhagen under chef René Redzepi of Noma, followed by Biarritz at Patisserie Mandion, where he perfected his skills in classic French pastry and bread production.

Butler made his Palm Springs debut in 2021 at Mr. Lyon’s Steakhouse, and since then, he has led the kitchens at The Penney in Rancho Mirage and Kiki’s in La Quinta, which were both awarded with three Best of the Valley awards from Palm Springs Life magazine this year. An Imperial Valley native, Butler brings international training and a passion for local, small-farm purveyors to two of the most unique dining experiences in the Coachella Valley at Sparrows Lodge and Holiday House.