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. He knew he wanted to deliver a food concept to Morongo’s customers that was high quality, but also done quickly and at a value, he said.
She worked in restaurants in the Palm Springs area then traded in the desert heat to work at Pechanga. Casino officials at Morongo were considering a change to the casino’s buffet space even before the coronavirus pandemic, but that sped up the effort to come up with something different, according to St. “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.
She took Introduction to Cooking classes in high school, but her decision to follow her culinary passion came long before. 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.
