The bar is the hub of the action at Palm Springs’ highest entertainment venue. Share appetizers in the lounge, and classic cocktails tableside. No matter where you post up, those panoramic views of the San Jacintos just don’t quit.
New York, Chicago, Panama, Beirut, Hong Kong, Rio de Janeiro, and Amsterdam: these are just some of the far-flung locales that have influenced Chef Stephen Wambach’s nearly 20-year culinary career. He cut his teeth in the competitive Manhattan restaurant scene, with stints at 44, BLT and the Michelin-starred Marc Forgione, where he was Chef de Cuisine.
After that came international tours in Panama City, where he consulted on Laurent Tourondel’s restaurants at the Hotel Manrey, and Lebanon, where he helped re-concept The Grill Room at the Four Seasons Beirut. Most recently he was in Chicago, where his eatery, Epic, was named one of Esquire’s Best New Restaurants, and where he later ran the culinary program at the Four Seasons Hotel.
All this globetrotting has informed his cooking. At 4 Saints, Chef Stephen’s bold seasonal dishes are a perfect match for the bar’s menu of Palm Springs cocktails.
Before moving to Palm Springs, Cleveland spent over 11 years in the food & beverage industry in Milwaukee, Wisconsin, a city of lifelong bartenders. He managed the oldest bar in the state, Bryant’s Cocktail Lounge. In 2015, he served as an emissary at Bittercube, before joining Movida, a Spanish tapas restaurant with an extensive cocktail selection, as bar manager.
Most recently, Cleveland bartended at Workshop Kitchen + Bar and Tonga Hut in Palm Springs, providing exceptional service, honing his skills, and cultivating his own cocktail culture. Now that Jeff has taken the helm at 4 Saints, he’ll be providing an eclectic mix of signature cocktails inspired by the nature and folklore of the desert. When he’s not working behind the bar, Cleveland can be found sipping his favorite drinks: a Negroni or a great cup of coffee.