Taking the lead of 4 Saints is Executive Chef Ysaac Ramirez, who reintroduces the celebrated Palm Springs rooftop dining destination with a fresh take on modern American fare. A California native who refined his craft in the South, Ramirez applies his distinct culinary style, rooted in contemporary Southern comfort with Latin influence, to elevated desert dining at the newly re-concepted 4 Saints.
Ramirez is a reputable culinary artist in both the local Palm Springs and national hospitality landscapes. He most recently held the position of executive chef at King’s Highway at Ace Hotel & Swim Club where he introduced an eclectic mix of comfort food with a Southern twist. His decade-plus career also includes tenures with acclaimed, James Beard-nominated chefs Andy Ticer and Michael Hudman, working at several of the duo’s restaurants in Memphis and New Orleans, notably serving on the opening culinary teams at the award-winning Hog & Hominy, Josephine Estelle and The Gray Canary.
“Southern hospitality is in my DNA, and with Kimpton’s culture of heartfelt care, this feels like where I am meant to be. Joining the Kimpton family has always been a dream of mine,” says Executive Chef Ysaac Ramirez. “I can’t wait to make my mark here and introduce creative flavor profiles to the Palm Springs dining scene that celebrate my heritage and ‘everything from scratch’ approach.”
Familiar yet personal, Ramirez’s 4 Saints menu is an ode to the traditions, notes and techniques that have shaped his way of cooking. Combined with high-quality ingredients sourced from Southern California’s finest ranches, farms and waters, the result is a soulful interpretation of dry-aged steaks, fresh-caught seafood and seasonal vegetables infused with bold, smoky flavors.
Signature dishes from the grill include a 28-day Flannery New York Strip with celery root, nira chive chimichurri and garlic blossom; Flannery Tomahawk with pommes aligot and fennel blossoms; and Peads & Barnetts Bone-In Pork Chop with radicchio, mustard blossom and plum agrodolce. Among notable small plates are the Marsh Hen Mill Cornbread with sorghum, pecans, crispy chicken skin, cultured butter and chive; Lobster Roll with crème fraîche, paddlefish caviar and chive on a brioche bun; and Roasted Beets with citrus, pistachio butter, parmesan crumble, ninja radish and pink watercress.
A compilation of specialty cocktails, modernized riffs on classics and an extensive wine list round out the beverage offerings, complementing the dinner menu along with stunning views of the San Jacinto Mountains and Coachella Valley from the restaurant’s perch atop Palm Springs’ tallest venue, seven stories up.
With his appointment, Ramirez also takes the reins as executive chef of Juniper Table, the all-day dining concept adjacent to the lobby of Kimpton The Rowan Palm Springs; the chic, poolside High Bar lounge and restaurant; and banquets and catering for the hotel.
Initial hours for 4 Saints are 5-10 p.m. Wednesday-Sunday. 4 Saints is located at 100 W. Tahquitz Canyon Way within downtown Palm Springs’ The Block. For more information on 4 Saints, visit www.4saintspalmsprings.com or follow @4saintspalmsprings on Instagram.
