BEREN EKINE-HUETT
Beren is a Pacific Northwest native with over 20 years of experience in restaurants ranging from Michelin-recognized fine dining spots to beloved hot dog stands. Formerly Chef de Cuisine at the acclaimed Workshop Kitchen + Bar in Palm Springs, she’s also a drummer, writer, and MAD Academy alum, where she studied sustainability in hospitality. Passionate about food and music, Beren brings creativity and depth to every dish she cooks in California’s High Desert.
WILLIAMS GRIMOLDI
With over a decade of culinary experience, Williams brings integrity, artistry, and alchemy to Mojave Gold. Born in Argentina and raised in California, he’s cooked everywhere from Olympia Provisions in Portland to pop-ups alongside Michelin-starred chefs. At Mojave Gold, he channels his passion into high desert cuisine inspired by the land, the people, and the elements. Williams sources the best farm-to-table ingredients, organic meats, and wild seafood, blending Japanese precision, Latin soul, and Nordic fermentation. A holistic lifestyle coach as well, he infuses every dish with mindfulness, sustainability, and soul — nourishing guests in body, heart, and spirit.
