She always brings her cooking back to her guests. When the head buffet chef position presented itself in the summer of 2019, Krystle saw an opportunity to again expand her culinary prowess. She worked in restaurants in the Palm Springs area then traded in the desert heat to work at Pechanga. “It was the only thing I was ever really interested in.” Krystle enrolled in the Art Institute of California in Orange County and began working toward her culinary degree. Harrah’s Resort Southern California, which turned much of its former buffet space into fast casual Italian restaurant Che Bello last summer, has since closed Che Bello to transform it into yet another eatery. She took Introduction to Cooking classes in high school, but her decision to follow her culinary passion came long before. Casino Pauma permanently closed its buffet and rearranged the dining space to open Mexican restaurant Lindo Valle. She fondly remembers spending time with her mom and sisters making holiday dishes during family get togethers. Chef Krystle Schenk describes herself as always feeling completely comfortable in the kitchen.
They’re all there to enjoy the international array of foods Chef Krystle Schenk and her team prepares around the clock for the popular restaurant. As many as 1,400 people can come through the Pechanga Buffet doors each day.
