Walter H. Morgan understood that the heart of hacienda-style
hospitality is the opportunity to gather for an exceptional, freshly
prepared meal. That’s why he took special care to create an
ambiance of comfort and conviviality in his original dining room.
That same spirit has been captured at Morgan’s in the Desert.
Chef de Cuisine Camiel Henning draws inspiration from the bounty of the Coachella
Valley to produce contemporary American cuisine. Using traditional
cooking methods, Chef Camiel has created a menu of bold-flavored,
straightforward dishes, highlighting the finest local ingredients,
grown and raised responsibly.