Executive Chef, Ingleside Inn & Melvyn’s Restaurant
As executive chef of the legendary Ingleside Inn and Melvyn’s Restaurant, Jennifer Town carries on the culinary legacy of one of the oldest and most renowned establishments in Palm Springs, California. She brings her love for cooking, high culinary standards, and experience commanding the kitchen to the newly restored inn and on-site restaurant — part of PlumpJack Group’s portfolio of award-winning wineries, acclaimed restaurants, bars, and boutique hotels.
Continuing the tableside service and classic dishes such as Steak Diane, Oysters Rockefelle, and Veal Ingleside, for which Melvyn’s Restaurant is known, Town adds her fresh take to traditional recipes with premium ingredients, a touch of showmanship, and elegance to create memorable dining experiences that taste as good as they look.
Town is a graduate of the New England Culinary Institute and studied at Northern Italy’s Ristorante La Torre under Patrizia Grossi, head chef for the Italian Olympic Team in Salt Lake City; Athens; and Torino, Italy. She then went on to become junior sous-chef at The Ritz-Carlton, St. Thomas, where she trained under a master French pastry chef and oversaw all aspects of food preparation within the four-star hotel. After three years of island life, Town relocated to Palm Springs to be part of the opening culinary management team for the Ace Hotel & Swim Club.
Prior to joining Ingleside Inn and Melvyn’s Restaurant, Town served as executive chef of the Purple Room Supper Club. In balancing creativity with tradition and fresh ingredients, she elevated the restaurant’s midcentury supper club menus to modern day tastes.
No stranger to the public eye, Town has appeared on Food Network’s Guilty Pleasures, where her spiced cheesecake reigned supreme. She has also competed in numerous culinary competitions in the Coachella Valley.