MEET THE TEAM
Amanda Jasso
Over the years, Amanda has worked her way through the hospitality industry, including management roles in restaurants and hotels. Early on, Amanda made the connection between life's best moments and quality time with loved ones over a good meal eaten in a pleasant environment. Amanda joined the team to pursue this connection and because she shares the companies philosophy - investing resources in the best possible people and ingredients, and focusing on presentation and environment.
Amanda's forte' is crafting innovative strategies to influence team character and improve productivity. Amanda knows that it takes knowledgeable staff, consistency in food preparation and an understanding of crafting cocktails to provide quality experiences. Amanda lives her life by the principle that the "integrity of the leader is reflected in the team" and it shows in her performance. As a result, Amanda fuels her team with information and encouragement to keep them engaged and committed.
Melina Cedano Moreno
As a dedicated member of the restaurant community in the Coachella Valley, Melina's second home is her restaurant. Through her long experience with a variety of cuisines and workplace cultures, Melina has learned from the best in the industry. No challenge is too great for Melina and she thrives on the learning experience. Melina's relationships with her colleagues and our guests, are all meaningful and lasting. Melina knows the ins and outs of the cocktail world, especially the "ins". Although the future has not yet been written, Melina predicts exciting opportunities for the community surrounding her and the Farm. She has been instrumental in hiring our team and establishing a culture of excellence.
Vanessa Reina
Vanessa has worked in every area of the restaurant, which gives her the empathy to lead a large team. From dishwasher to cook to management, Vanessa understands that a unified team is made up of diverse people with varied skill sets. Her first answer to any challenge is ‘YES’, which has led her down many interesting paths. She defines herself as a ‘journey person’. “I've had the privilege of working with and befriending many very vibrant restaurateurs and even Michelin-starred Chefs, all of whom fueled my passion for hospitality”.
Vanessa enjoys being part of the FARM family and is committed to building a strong, service-driven team that puts hospitality at the heart of the mission. She believes that genuine connections and kindness are the root of memorable experiences, and it shows.
Neida Pérez
Neida Pérez is the newest addition to the management team at Farm, bringing over a decade of hospitality experience. She began her career as a busser and worked her way up to bartender, spending five years behind the bar honing her craft and guest connections. Known for her warm, welcoming, and detail-driven approach, Neida creates meaningful experiences for every guest she serves. As a bilingual professional, she takes pride in connecting with a diverse community. She is deeply grateful to be part of such a treasured establishment, located in one of downtown's most beautiful areas. She also enjoys keeping her team motivated and inspired, always encouraging them to strive for success. Outside the restaurant, Neida enjoys traveling throughout Mexico, drawing inspiration from its rich culture and bringing those experiences back to the table.
Ricardo Rodriguez, Orlando Becerra & Ruben Cabrera
Together, Executive Chef Ricardo Rodriguez and Sous Chefs Orlando Becerra and Ruben Cabrera lead the culinary team behind FARM and Front Porch. Ricardo, who has been with the company for four years, spent three of those years working alongside the team at Tac/Quila before earning the role of Executive Chef at FARM and Front Porch. At FARM - the heart of Mark and Liz Ostoich's restaurant group - he guides the culinary vision with bold flavor, thoughtful presentation, and creativity across its continually evolving menus. His earlier career includes Melvyn's and Copley's, and his cooking is shaped by French and Mediterranean influences. Inspired by Marco Pierre White, Ricardo believes in taking chances, remaining creative, and refusing the ordinary. He credits Chef David Arreguin with helping shape his approach to leadership, while the precision and artistry of dishes such as Beef Wellington continue to challenge and inspire him. His favorite ingredient may be butter, but his unexpected love of vegan cuisine speaks to a chef who refuses to be boxed in.
Orlando has spent six of his 24 years in the industry with FARM and oversees its popular breakfast service. After beginning his career at Palm Springs landmarks Spencer's and Billy Reed's, he developed a love for American and French cooking, accented by the spicy flavors of his Mexican heritage. He values the connection between the kitchen and dining room teams and credits his family, especially his brother, for inspiring him to cook.
Ruben, also in his sixth year with the company, works alongside Ricardo to develop FARM's dinner menus. His journey has taken him from FARM to helping open Clandestino, supporting Michelin Guide-recognized Tac/Quila, and back to FARM, following experience at restaurants and resorts throughout the desert, including the Parker Palm Springs. Drawn to French and Italian cuisine, Ruben loves how fresh herbs transform both aroma and flavor. A lifelong artist inspired by Salvador Dali, he brings the same imagination he finds in music, painting, and drawing to every dish.
Together, the three chefs balance technique, heritage, collaboration, and creativity to shape FARM's culinary experience. They are proud to be part of the family of restaurants created by Mark and Liz Ostoich, where each concept has its own identity while sharing a commitment to genuine hospitality, creativity, and memorable experiences.