Golf & Lunch · Golf & Brunch · Golf & Dinner · Golf Outings
You came to play golf, not to argue about where eight people are eating tonight. Chef Tien cooks at your rental, so breakfast is ready before tee time and brunch, lunch or dinner is waiting when you walk off 18. Nobody has to shower fast to make a reservation, and nobody gets stuck doing dishes.
Groups book golf days with Chef Tien a few different ways. Mix them across a trip.
The simplest golf day there is. You play the morning round, and lunch at the rental is ready within half an hour of getting back: tri-tip sandwiches, a taco bar, grain bowls, big salads and something cold to drink. Lunch after golf at the house beats waiting on a clubhouse grill with eight hungry players, and the afternoon is free for the pool.
For an early tee time, skip the rushed breakfast. Grab coffee and a burrito on the way out, then come back to a full brunch: steak and eggs, chilaquiles, fruit, pastries and a smoked salmon board. Golf and brunch works well on the last day of a trip, between the final round and the drive to the airport.
Thirty-six holes, or eighteen and a long afternoon by the pool, and nobody wants to get in a car again. Golf and dinner means the chef shows up while you’re still on the back nine, and a multi-course dinner is on the patio by sunset. It’s the night of the trip everyone talks about.
Company outings, client rounds, charity scrambles and member-guest weekends usually end with a meal. If your group is heading back to a rental or a member’s home after the round, Tien caters lunch or dinner there, family-style or buffet, for groups up to about 24. For team meals that aren’t tied to golf, see corporate and team meals.
Every trip is different, so this is a starting point. Tell us your tee times and we build the food around them.
| When | What’s on the table |
|---|---|
| Before tee time | Coffee on, eggs and potatoes, breakfast burritos wrapped to go for anyone running late |
| For the cart | Wraps, cut fruit and salty snacks packed in the cooler, so nobody lives on halfway-house hot dogs |
| After the round | Brunch or lunch waiting: steak and eggs, tri-tip sandwiches, taco bar, big salads, cold drinks by the pool |
| Sunset | Dinner on the patio: a surf and turf, grilled seafood or a family-style Vietnamese spread |
| Late | Leftovers labeled and put away, kitchen cleaned, ready for tomorrow’s early start |
Examples to get you thinking. Every trip gets its own menu, built around your group and your schedule.
Steak and eggs, chilaquiles, a smoked salmon board, fruit and pastries. One guest on Take a Chef described a six-dish brunch, plus pastries, as “more than expected.” See brunch private chef menus.
Tien’s west coast tri-tip, sliced for sandwiches. Valle-style tacos. Grain bowls for the guy who is “eating clean this trip.” Bacon-wrapped Medjool dates from right here in the valley. More at BBQ & grill private chef.
A multi-course surf and turf, a ribeye night, or Tien’s Vietnamese-inspired family-style spread. Finish with the bananas foster bread pudding a guest said she’d “dream about for a long time.”
The Palm Springs area has well over a hundred golf courses. Wherever your tee times are, there is probably a rental nearby, and we cook there.
Own a home at a club? See country club private chef for The Madison Club, BIGHORN, The Vintage Club, Thunderbird and 16 more.
“Chef Tran was absolutely amazing! He was incredibly easy to work with, helped plan all the details ahead of our dinner and created an experience and meal all 24 of our guests loved.”
Edward G. · Dinner for 24 · via Take a Chef
“His food is delicious, he cleaned after he cooked, and he stored the leftovers for us so we could continue to enjoy it. A 5 star experience all the way!!”
Lashawn · Private dinner · via Take a Chef
More on the Chef Tien reviews page. Planning the whole trip? Read the Palm Springs golf trip food guide.
Golf trip cooking is priced per guest and depends on the meals, the menu and how many are playing. As a reference point, Chef Tien’s set menus on Take a Chef run from $135 to $255 per guest, and his brunch menu starts at $155. Booking direct, you get one proposal for the whole trip: a couple of dinners, every breakfast, or everything in between.
Yes. Tell us your tee time, how many are playing and roughly how long your round runs, and the meal is timed to your return. Most groups want food on the table within half an hour of walking in.
Yes. Early breakfasts are common on golf trips. We plan something fast and filling that is ready when the first person is up, plus grab-and-go food for the drive to the course.
Yes. We cook at vacation rentals, club homes and casitas across the valley, including La Quinta, Indian Wells, Palm Desert, Rancho Mirage, Palm Springs and Indio.
Yes. Tell us the tee time and which meal you want after the round. Golf and lunch, golf and brunch, and golf and dinner days are all planned around your round, and you can mix them across a multi-day trip.
Yes, when the group is heading back to a rental or a member’s home after the round. Lunch or dinner is served family-style or buffet for groups up to about 24.
Most golf groups bring their own beer, wine and spirits. Tell us what you are pouring and we will cook a menu that goes with it.
Roughly October through April, with January to April the busiest. Summer golf is cheaper but very hot, so tee times move early and dinners move later, inside or poolside after sunset.
Send your dates, group size and where you’re staying, and Tien will build the menu around your rounds.
From Thermal, CA to the coast, we cook with passion. A private chef who comes to you for in-home dinners, celebrations, team meals and cooking experiences across the Coachella Valley, the High Desert and Southern California.
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