VUE GRILLE & BAR
> C L I C K H E R E F O R M E N U S , R E S E R V AT I O N S , N I G H T LY S P E C I A L S , A N D M U C H M O R E !
W
ith an impressive resume
that includes Sous Chef at
The Occidental Grille in
Washington, D.C., Corporate Chef for
Fountain Rock Restaurant Manage-
ment Group, and Executive Chef at
Tadich Grill in San Francisco, Chef
Joseph Canlas brings a wealth of ex-
perience to Vue Grille & Bar as new
Executive Chef. We sat down with
him recently to learn a little more…
When did you first know you
wanted to be a chef? I knew at the
age of probably 15 that I was much
more comfortable in front of the stove
than anyone else my age. I traveled to
Washington, D.C. when I was 24 and
while exploring the city I stumbled
upon L'Academie De Cuisine, a
French cooking school in Gaithers-
burg, Md. I met the two French broth-
ers who owned and ran the school,
and I was drawn in by their accents,
the knives and the heat. And I
haven't left the kitchen since.
What brought you to vue grille &
Bar? Earlier this year I was searching
for a new opportunity. I'd been at
Tadich Grill in San Francisco since
2012, and I loved it there – it was an
honor to work at the oldest restaurant
west of the Mississippi. But I was in-
terested in a new location for my
family. As soon as I saw the facilities
and met the people at Indian Wells
Golf Resort, I knew I wanted this.
What has been your impression so
far? I started July 2, and it's been
great from day one. There is a great
staff here, and the guests are very
personable. They like to chat with
me, and I like to chat with them. I've
had previous positions where I didn't
interact with a single guest, so that's
been really fun here.
have you changed the menu at
vue? We've kept some of the stan-
dard items that everyone loves. But
we've been tweaking and changing
over the last couple of months. It's re-
ally all about listening to what the
people want. We've introduced a few
new items, including the Petrale sole,
Dover sole, flounder and bone-in rib
eye that have been really popular.
how will the menu change season-
ally? The farmers – and nature – dic-
tate what we should eat, between
what's readily available and what
sounds good based on the weather.
Come fall, we'll have heartier menu
items as the temperatures drop. We're
already looking over the holiday
menus too, from Thanksgiving and
New Year's Eve last year, to start to
get an idea of what's been done and
what we want to do moving forward.
reCipe FOr SuCCeSS
Executive Chef Joseph Canlas brings expertise to the table
Executive Chef
Joseph Canlas.
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ue Rewards offers a number
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