In the Kitchen With Chef Colton, Chef de Cuisine at Grapefruit Basil Restaurant

Wondering where to stay—and dine— in Palm Desert? Consider the Tommy Bahama Miramonte Resort & Spa, where Colton Blagrove, Chef de Cuisine at the resort’s signature restaurant Grapefruit Basil®, is turning desert ingredients, mountain views, and leisurely evenings into something unforgettable.

Inspired by the Santa Rosa Mountains and the easy rhythm of desert living, Chef Colton’s unique culinary approach is one rooted in connection, seasonality, and our signature escapist spirit.

We sat down with him to talk about cooking just steps from the resort garden, curating menus that feel transportive, and the flavors defining his paradise right now.

Hi Chef Colton—can you tell us a little about yourself and how you got into your culinary career? And what drew you to Grapefruit Basil®, in particular?

I’ve always believed food is one of the most powerful ways to connect people to a place and to each other. My culinary career started with my mother's instruction as a young child, which grew into fascination for how simple ingredients, treated with care, can create lasting memories. Over the years, I’ve been fortunate to work in kitchens that emphasized seasonality, hospitality, and storytelling through food.

What drew me to Grapefruit Basil was exactly that combination—the incredible mountain backdrop, the relaxed Mediterranean spirit, and the opportunity to cook in a way that feels both elevated and deeply connected to nature.

Grapefruit Basil incorporates ingredients grown right on property. How does that immediacy from garden to plate influence your menu decisions?

There’s something inspiring about creating dishes in a setting where guests immediately exhale and settle into the moment.  Sometimes an herb is especially fragrant after a warm morning, or a crop comes in unexpectedly abundant, and suddenly that ingredient becomes the centerpiece of a dish.

One of the most special parts of that process is how it encourages creativity—you start pairing flavors you may never have considered otherwise because they’re literally growing side by side. That immediacy brings a freshness and authenticity guests can truly taste.

At Tommy Bahama, we’re all about living life like one long weekend. How do you design a menu that feels like an escape, not just a meal?

Tommy Bahama has such a distinct philosophy—it’s about slowing down, savoring life, and creating moments that feel effortless. When designing a menu, I think about how each dish contributes to that feeling of escape.

It’s not just about flavor; it’s about transporting someone mentally, whether through bright citrus, coastal influences, wood-grilled elements, or dishes meant to be shared leisurely over conversation. We want guests to feel like time stretches a little longer here, like they’re on vacation even if it’s just for dinner.

A great dining experience isn’t always just about the food—it’s also the atmosphere. How does the full sensory environment at the resort influence how you plate and pace a meal?

The environment absolutely shapes the dining experience. When you have mountain views, firepits glowing at sunset, and live music in the background, the food has to feel harmonious with that atmosphere.

We focus on pacing meals so guests can linger and enjoy the setting rather than feel rushed. Even plating is influenced by the surroundings—we lean into vibrant colors, natural textures, and presentations that feel relaxed yet refined.

The goal is for every element—the food, the music, the warmth of the fire, the desert air—to work together as one experience.

How has working at a resort, where guests are often celebrating or escaping, and maybe only staying a short while, changed the way you think about food?

It’s really reinforced the emotional side of hospitality for me. Guests are often here to celebrate milestones, reconnect with loved ones, or simply escape their routines for a few days. That changes the way you approach every plate because you realize you’re becoming part of someone’s memory. Even a single dinner can define how they remember their trip. It’s a reminder that food isn’t just nourishment—it’s tied to emotion, atmosphere, and experience.

Have there been any meaningful guest interactions that remind you why you do what you do?

There are so many moments that stay with you in this profession. One that always resonates with me is when guests tell us a meal became the highlight of their trip or celebration. Sometimes it’s a couple celebrating an anniversary, or a family gathered together after years apart, and hearing that our food and hospitality helped create that memory is incredibly meaningful. Those interactions remind you that what we do goes far beyond cooking—it’s about creating connection and joy.

What do you hope guests carry with them after dining with you—besides a full stomach?

More than anything, I hope guests leave feeling restored. I want them to carry a sense of warmth, relaxation, and connection—like they experienced something genuine and memorable. Of course we want the food to stand out, but ideally what lingers is the feeling: the sunset over the mountains, the music, the conversation around the table, and that sense of being fully present for a few hours.

Thank you Chef Colton, for sharing your time and perspective with us! One last question: What does “paradise” taste like to you right now?

Right now, paradise tastes bright, fresh, and effortless to me. It tastes like citrus picked at peak ripeness, fresh herbs from the garden, seafood kissed by the grill, olive oil, sea salt, and a perfectly chilled cocktail enjoyed outdoors as the sun goes down behind the mountains. Paradise is food that feels vibrant, shared with people you care about in a place that makes you want to stay a little longer.

A meal by Chef Colton at Grapefruit Basil® is reason enough to plan a stay at Tommy Bahama Miramonte Resort & Spa. After spending your days on some of the best golf courses in the country or unwinding at our resort’s Spa Rosa, an evening framed by his inspirational cuisine—and sweeping mountain views—is our version of paradise. Add in our signature island hospitality, and you’ll find the kind of escape that’s effortless to slip into and hard to leave behind.