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PalmSprings
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— where dinner is served amidst classic 1920’s architecture and mountain views.

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Press

“The modern Workshop Kitchen & Bar, where the walls are concrete and fries are cooked in duck fat.”

- Travel + LeisureView Full Article in PDF
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Our Door Fleet Meal Kit includes   ―
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Our Door Fleet Meal Kit includes   ―
AboutWorkshop
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Chef Michael Beckman and Chef Joe Mourani met while studying at the Paul Bocuse Institute in Lyon, France.

In 2012, they partnered together to repurpose the 1926 historic El Paseo building in the Palm Springs Design District, a space with a varied and rich history.

The desert’s first theatre in the 1930’s through the 1950’s, it was also home to the Palm Springs City Council from 1944 to 1948 and more recently housed a Design Within Reach showroom.

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The chefs then partnered with New York-based architect and artist Michel Abboud, and together they converted the space into a temple of modernist concrete.
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The project retained the elegance of the existing space, by enhancing its verticality.

The legacy of the site initially limited the possibilities of the design, but the constraints were ultimately exploited to Workshop’s advantage.

The project retained the elegance of the existing space, by enhancing its verticality.

The concrete furniture stands in immediate contrast to the white existing building.

In the center aisle, a large communal dining table acts as a more public dining space, while large concrete booths provide a more intimate dining setting.

Additionally, a private dining area at the rear of the space allows guests to dine at the monolithic altar piece. Lighting design by PS-Lab in Beirut elegantly compliments the brutalist interior.

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Atelier
(noun, masculine)Plural ateliers

The name Workshop is derived from the French word “l’atelier", which translates to “workshop”, “loft”, or “studio”. All of which reference a creative space for artists, smiths or craftsmen, or in our case creative minded chefs and service professionals.

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Workshop Kitchen and Bar opened on September 22, 2012 and in 2013 the London-based Restaurant & Bar Design Awards named Workshop "Best Design for the Americas" followed by an “Outstanding Restaurant Design, 76 Seats & Over” win in 2015 by the James Beard Foundation.

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Guided by the six years he spent learning the techniques and philosophies of chefs and kitchens throughout Switzerland, France, and Germany, Chef Michael draws his inspiration from California’s diversity and abundant farmer's market produce.

He has a passion for cooking over wood and the flavors of the wood-fired oven. Seafood is sourced from the Dory Fleet at the Newport pier, while poultry and dairy come from sustainable farms in Hemet. The kitchen team manages their own small gardens of herbs and flowers and house pickling, ferments, and dry aging make frequent appearances on the menu.

For true food lovers, Workshop Kitchen and Bar is reason enough to plan a trip to the desert.
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The majority of our gardening is at chef Michael’s home in Rancho Mirage, but we tend a large planter bed just behind the kitchen at Workshop as well.Our humus and mineral rich chef’s garden utilizes volcanic rock dust, worm castings and bio char to grow nutrient dense vegetables and terpene rich, aromatic herbs.
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The Team

Helmed by Chef/Owner Michael Beckman, along with partner Joseph Mourani, the 2015 James Beard Award winning restaurant for best restaurant design features a market-driven menu comprised of seasonal food highlights harvested from local farms and offers a bar program unlike any other desert establishment.

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Michael BeckmanExecutive Chef | Co-Owner

A SoCal native, Michael Beckman has not only witnessed the drastic evolution of dining in Southern California, he has been instrumental in its course, joining rank with his Workshop Kitchen and Bar.

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BerenChef de Cuisine

Beren grew up in the Pacific Northwest and chose a college in Olympia, Washington to be near her favorite bands. She toured internationally playing punk music before becoming serious about the kitchen.

After cooking in places as varied as Portland, Detroit, and Los Angeles, she has spent the last five years in the desert. She has a cat named Burger and has seen every episode of Law and Order SVU.

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CharlesAssistant General Manager

Charles grew up on a small farm in northeastern Colorado that grew crops like blue corn, alfalfa hay, and beans. He and his brother raised sheep together that they took to 4-H livestock competitions.

These experiences gave him a strong connection to food at an early age, and bartending and managing a small place in Chicago convinced him that hospitality would be his career. He has worked at both Next and the 2-Michellin starred Sixteen in Chicago, and at Dialogue and Pasjoli in Los Angeles before moving to the desert. He finds Palm Springs calming and centering and you'll find him on long runs through the cities’ neighborhoods or on hiking trails looking for bighorn sheep, Cooper’s hawks, and coyotes.

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HayleyEvents Manager

Hayley is Workshop's longest tenured employee - having worked here one-third of her life! She is a Palm Springs native who loves design and is always looking for ways to express her creativity.

She completed the Introductory Course of the Court of Master Sommeliers, has a passion for cooking and loves a well-made gin martini.

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KevinBar Manager

Kevin was born in Palm Springs and raised in the Coachella Valley. His grandmother worked at the El Paso silent movie theater which formerly occupied the Workshop restaurant space. He developed a love for craft beer

and cocktails as a young bartender and has studied in both the Cicerone and Bar Smarts programs. If you hang out at the bar, he's as likely to tell you a story about his girls as he is the history of your cocktail.

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LynnaeManager

Lynnae relocated from the Bay Area to Palm Springs to be closer to family in 2019 and has been at Workshop ever since. She is a Southern California native who loves live music and updating her home to accommodate her

spoiled cats and rambunctious dogs. Nothing makes her happier than visits from friends and family who come to play, swim, eat, and drink rosé in the desert.

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KyleGeneral Manager

Kyle was born at a hospital one block from Workshop and grew up in the desert. He managed and coordinated a new restaurant opening with Eureka before running a small group of organic grocery stores.

His first exposure to wine was at the Michelin starred restaurant Aster in San Francisco. He joined Workshop as a server before progressing into the leadership roles he holds today. Kyle’s degree in cultural anthropology grew his fascination with the cultural relevance of dining as well as an interest in the historical significance of wine. He completed the Introductory Course of the Court of Master Sommeliers and has been responsible for developing Workshop's wine program.

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Events

We are doing our best to discern when the time is right to return to a more relaxed style of event service. If we’ve learned anything this past year, it’s that change is constant, and just when we think things are figured out, something unexpected arises. The safety measures we have in place due to the pandemic limit restaurant reservations to parties of eight or fewer, but we are reviewing off-site events on a case-by-case basis.

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For the safety of our staff, we prefer to be outdoors or provided a dedicated, controlled indoor space and require that guests and hosts wear masks when in the presence of our staff. We are currently open to discussing large event leads both on and off-site for June 15 and onward.

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With that in mind, we are happy to receive your event inquiries. We understand that event planning is a lot of work, and memorable events especially so. In order to make the process easier, Workshop designs season-appropriate menus for every event and will work with you to design a custom menu for your special occasion.

For more information, including pricing and availability, please complete the Event Inquiry form and a member of our team will reach out to you promptly. For more information, you can reach Hayley in events at or a member of our management team at .

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Opening Hours
M   –   5pm - 10 pm
T   –   5pm - 10 pm
W   –   5pm - 10 pm
T   –   5pm - 10 pm
F   –   5pm - 11 pm
S   –   5pm - 11 pm
S   –   5pm - 10 pm