Lance Velasquez

Executive Chef Lance Velasquez spent the majority of his career working in some of Northern California's most prestigious dining venues: Chateau Souverain alongside Gary Danko, The Restaurant at The Ritz-Carlton San Francisco, Campton Place, and as the founding chef at Moose’s restaurant in San Francisco. 

Named a “Rising Star Chef” by Esquire and “Best New American Chef” by Food & Wine Magazine, Lance geeks out on the chemistry and discipline of baking. He prides himself on his selection of high-quality ingredients, attention to technique, and continues to seek out opportunities to learn from true biscuit masters like Carrie Morey of Callie’s Hot Little Biscuit in South Carolina and Scott Peacock in Alabama. Lance resides in Palm Springs and when he’s not cooking and baking he enjoys swinging a kettlebell, exploring the Coachella Valley and spoiling his dogs Penny and Gwen with biscuit treats.