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Trilby Tatro

Executive chef Trilby Tatro grew up immersed in the West Hollywood food scene, surrounded by culinary legends such as Wolfgang Puck, Mark Peel, and Nancy Silverton. Her mother’s career as a restaurant and celebrity publicist — as well as a maître d’ at the original Spago — offered Tatro an early introduction to the industry.

Tatro first discovered her passion for plant-based cooking, but her diverse culinary skills led her to the Viceroy Hotel in Palm Springs. She later became executive chef at the Purple Palm (now The Colony Club) at The Colony Palms, designed by world-renowned designer Martyn Lawrence Bullard. There, she collaborated with esteemed chefs Greg Stillman, Brian Keiper, and Jeff Armstrong.

When Arrive Hotel — Palm Springs’ first ground-up hotel development in more than 30 years — was in the works, Tatro was recruited to oversee the restaurant’s build and development. She played a key role in kitchen design, cost analysis, and menu development alongside owner Ezra Callahan, one of Facebook’s earliest employees.

Tatro spent three years leading one of the desert’s largest banquet kitchens at the Waldorf Astoria La Quinta, executing high-profile events such as TED Talks, Marine Corps Balls, luxury weddings, and corporate gatherings. During the pandemic, the hotel transformed into a movie and television production hub, where she oversaw catering for entire seasons of The Bachelorette and Chopped, as well as multiple films, including Don’t Worry Darling, starring Olivia Wilde and Harry Styles.

Her experience also includes serving as executive banquet chef at the historic Omni Mount Washington in New Hampshire and the Omni Rancho Las Palmas Resort & Spa in Rancho Mirage. She has provided task force kitchen management for both Hilton and Omni Hotel Group properties, including the Mandalay Beach Resort in Ventura.

Tatro now showcases her experience and passion at the award-winning Wildest Restaurant + Bar in Palm Desert.