Chef Gabriel Woo

Born in Guadalajara and raised in Palm Springs, Gabriel Woo chose to stay in the Coachella Valley and make it his mission to raise the bar for the desert-dining scene. “I love it here just because of   how simple life seems to be,” he says. “The pace of everything is what I like.”

Woo started his career at 15, washing dishes at Tamarisk Country Club before climbing the ladder at Stuft Pizza and eventually enrolling in culinary school. Now, he’s the chef-owner of  Woo Hospitality, recognized for creating some of the Coachella Valley’s most celebrated dining experiences, including Bar Cecil and Liv’s, both in Palm Springs. He also oversees food and beverage at O’Donnell Golf Club and is preparing to open Donna Forte, a pizza- and pasta-focused restaurant in downtown Indio.


His proudest professional moment? Having legendary chef Thomas Keller walk into his kitchen and watch him work — twice. “Just that Thomas Keller knows who I am … that’s pretty cool,” Woo says.

Now the owner of Liv’s Restaurant in the Palm Springs Art Museum, It was created by Chef Gabriel Woo and his wife Jackie, Livs was inspired by their youngest daughter Olivia. Livs is a place that reflects her warmth, creativity, and joyful spirit. Our menu celebrates fresh seasonal ingredients and timeless comfort food with a modern California touch. From expertly crafted espresso drinks and leisurely brunches to vibrant lunches and Thursday evening dinners, every dish is thoughtfully prepared and served with genuine hospitality. Surrounded by the museums beautiful sculpture garden and breathtaking mountain views, Livs offers more than a meal; it’s a place to slow down, gather with friends, and enjoy the unique culture of Palm Springs.

Outside the kitchen, he donates to local causes and visits College of  the Desert classes to mentor future chefs. “I want to be known for good food and memorable experiences,” he shares, “and for bringing great restaurants to my community.”