[Trending News] From Fried Chicken To Truffle Mac: Indian Wells Is A Feast For Fans

Indian Wells isn’t just another stop on the tennis tour. Dubbed the unofficial fifth Grand Slam, the BNP Paribas Open in Indian Wells, California, is where the sport’s elite meet Silicon Valley power players, Hollywood A-listers, and the kind of VIPs who don’t wait in lines. This tournament is a desert oasis where world-class tennis is only part of the draw.

Between matches, the real action happens off the court, where the dining scene has evolved into a spectacle of its own. Forget generic concession stands. Indian Wells delivers upscale eats that match its high-profile clientele: sushi from Nobu, gourmet bites at the exclusive NetJets Club, or a front-row seat to the best culinary names in sports hospitality.

This year’s courtside spread is curated by Sodexo Live!, the tournament’s hospitality partner, alongside Chef Richard Blais, whose inventive approach continues to redefine what stadium suites dining can be. “Every dish is crafted with precision and passion, ensuring that our guests enjoy a culinary experience as memorable as the matches on the court,” Bobby Ramirez, District Manager of Sodexo Live! told Forbes.

Signature Dishes Inspired by Tennis Champions

The menu borrows from one of The Masters’ storied food traditions—last year’s singles champions, Iga Świątek and Carlos Alcaraz, have created signature dishes that pay homage to their roots. With help from quintessential California bistro and bar Porta Via, Świątek, a Warsaw native, put a Polish classic on the menu with potato and cheese pierogies, topped with caramelized onions, sour cream, and chives—a nod to the comforting flavors of her homeland. Meanwhile, Alcaraz, hailing from El Palmar, Murcia, Spain, brought a taste of the coastal countryside with a serrano ham and manchego bocadillo, layered with roasted piquillo peppers and arugula, served alongside house-made potato chips.

“Alongside the wonderful Porta Via team, where these dishes will be served in Stadium 1, we’ll have two specials that reflect Iga and Carlos’ heritages and the foods they love,” Ramirez said. “These dishes are respectively some of their favorites, so it was important to honor what they love while also elevating it since this is such a special and unique dining experience for fans this year.”

Beyond the champions’ plates, the tournament’s culinary program is designed to match the prestige of Indian Wells. “We’ve worked to create a culinary paradise through our hospitality program, so the guest dining experience matches the excitement and world-class standards of the tournament itself,” Ramirez explained. “Our expertise, combined with our partnership with Chef Richard Blais, who has an amazing suite package offering, and our local and regional business partners, all come together to provide something for everyone in a way that’s authentic to this event.”

Elevating the Suite Experience

For Blais, crafting the suite menu was all about balancing indulgence and practicality. “Making sure there’s some substantial plates that can serve as full meals as well as light bites and snacks is crucial,” he shared. “I try to start with crowd favorites driven by data, and working with the Sodexo Live! team, we really lean on their insights from global sporting events that they’re serving on a regular basis.”

His suite menu is a masterclass in elevated comfort food. Guests can tuck into his signature fried chicken, brined for 24 hours and slow-cooked sous vide to ensure maximum tenderness. There’s also a decadent white truffle mac and cheese, a vibrant caramelized beet salad with goat cheese, and a fresh spin on Mexican street corn with cotija cheese. For those craving something heartier, the beef tenderloin spring rolls bring a crispy, savory bite, while dessert lovers can nibble on a whimsical “tea time” tower of colorful sweets.

Blais’ signature playful, boundary-pushing style also finds its place at Indian Wells. “Whether it’s a refreshing dish or cocktail made with liquid nitrogen (perfect because it can get hot there) or cooking sous vide (perfect because we are cooking for thousands), it’s actually very seamless in this arena to do both and all.”

Innovation Meets Tradition on the Indian Wells Menu

But for Blais, stadium dining isn’t about reinvention—it’s about understanding what fans want. “They are there to be with their friends and loved ones and watch these incredible athletes, so my personal creative interests aren’t as important as those things,” he said. “Like any good business, I want people to like what we are doing, and we put them first. This isn’t time to experiment!”

And that philosophy extends across the tournament, from the luxe sit-down experiences at Molé and Ristorante Mamma Gina to the fan-favorite quick bites at MOTO Pizza and Sumo Dog. “Whether guests are craving fresh, plant-based dishes, classic deli flavors, or adventurous Asian-inspired cuisine, there’s something to satisfy every palate,” Ramirez added.

Indian Wells has long been where tennis’ elite and luxury intersect. Now, its dining experience is proving just as much of a draw as the sport itself. And if Blais had the chance to create a dish for a tennis legend?

“I’m a big Williams sisters fan,” he revealed. “I’d just make them whatever they want as long as they let me grab a selfie. I also would like to be Johnny Mac’s friend. As a native New Yorker, his energy always worked for me.”

The BNP Paribas Open is currently underway and runs until March 16th.