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“At Wildest Restaurant & Bar, our mission is to create a ‘Napa-style’ with-a-Palm-Springs-flair farm-to-table dining experience by offering a delicious twist on locally sourced food, a fun, unique, and approachable wine list, extraordinary cocktails, great music and entertainment, attentive and friendly service, and a warm and welcoming atmosphere. We believe that health-conscious food means different things to different people so we strive to offer not only carefully sourced meat, poultry, and fish, but a wide selection of plant-based, gluten-free, nut and seed free, and dairy free options. We are committed to sourcing the finest ingredients, supporting local producers, and continuously innovating our menu to provide a diverse and exciting range of culinary delights. We also believe that happy employees create happy guests. Our goal is to create memorable moments and build lasting relationships with our guests, employees, and the communities we serve. We believe in the power of good food to bring people together, and we are dedicated to exceeding our guests’ expectations in every way possible.”

 

Love,

Bill, Charissa & Trilby

We are inspired by and thank Chef Nancy Silverton, Chef Curtis Stone, Chef Tyler Florence, Danny Meyer, and Chefs Eric & Bruce Bromberg from the Blue Ribbon group for their generosity of wisdom along the way.

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Bill Hay & Charissa Farley-Hay
Owners/Operators

Bill and I share a passion for travel, great food, and great wine. Throughout the years we have searched out award-winning restaurants, chefs, wines, culinary events and festivals in California, the country, and the world.

 

Bill sold his company Thane, a direct marketing company but is still active in commercial real estate. We also operate Coachella Yoga, Therapy & Wellness on Cook Street in Palm Desert and Power Pilates Gym, a fitness manufacturing company. Bill has been a French and Italian wine collector for many years hunting down the very best Bordeaux, and now Burgundy wines.

 

Prior to owning Wildest, I owned Farley Interlocking Paving which took me throughout California where I could explore California wines and chefs. Since my early twenties my passion has been the use of local ingredients and creating healthy and innovative recipes.

 

When we are not at our home in IndianWells we are either at our home in Kauai, Hawaii or Ontario, Canada. In Kauai we have a 100+ acre turmeric farm that has 100 exotic fruit trees on the property. When I’m not at my desk working on the businesses or zoom-ing my teams, I write, scour local farmer’s markets, create recipes, cook, research award-winning chefs, surf, paddleboard, cycle, hike, as well as practice multiple types of yoga. Bill is often on a tractor!

 

We dreamed of bringing our best experiences and favorite things back to the desert utilizing the best ingredients found here. We believe that the best restaurant experience is one that offers something for everyone, executed beautifully in a comfortable, but elegant environment, and where you are surrounded by friends. We are so glad you are here and hope you love Wildest as much as we do!!

Trilby Trato
Executive Chef/Partner

Executive Chef Trilby Tatro grew up in the West Hollywood food scene around Wolfgang Puck, Mark Peele, and Nancy Silverton during her mother’s career as a restaurant and celebrity publicist and maître d’ of the original Spago.

 

Trilby first discovered her passion cooking plants, but her broad range of culinary skills brought her to the Viceroy Hotel in Palm Springs.

She was thrilled to be the Executive Chef at the Purple Palm in The Colony Palms, designed by world famous architect Martin Lawrence Ballard where she worked with esteemed chefs Greg Stillman, Brian Keiper, and Jeff  Armstrong.

 

The Arrive Hotel, the first ground up hotel built in Palm Springs in over 30 years, recruited Trilby to oversee the build and development of the restaurant including kitchen design, cost analysis, and menu development with the owner, Ezra Callahan (the 6th employee ever with Facebook.)

 

She spent three years running one of the largest banquet kitchens in the desert, the Waldorf Astoria La Quinta, where she executed high-capacity events such as Ted Talks, Marine Balls, weddings for high net-worth individuals, and constant corporate events. During the pandemic The Waldorf became a movie and TV production set, and Chef Tatro executed all of the catering for entire seasons of The Bachelorette and Chopped, as well as multiple movies including the Olivia Wilde and Harry Styles movie, “Don’t Worry Darling”.

Chef Tatro has also been an executive banquet chef at one of the most historic hotels in the US, The Omni Mount Washington in New Hampshire as well as the Omni Rancho Las Palmas. She has assisted Task Force Kitchen Management for both Hilton and Omni Hotel Group at the Mandalay Beach Resort Ventura.

 

Chef Tatro is excited to bring her experience, and passion to the award-winning Wildest Restaurant.

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GREAT FOOD. GREAT DRINKS. GREAT FOR YOU.
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