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Suzanne Tracht is among the rare group of American women chefs who have achieved the ultimate dream of owning their own restaurant. With Jar, her modern chophouse in the heart of Los Angeles, Tracht dazzles Angelenos with the allure of her familiar retro dishes from the American culinary repertoire. From the Arizona Biltmore Resort and Spa, to the Century Plaza, Hotel Bel-Air, Campanile, and Jozu in Los Angeles, Tracht has earned her place among the “who’s who” of influential female chefs in America.

Tracht is a frequent contributor to Bon Appetit and other gastronomic publications. She has received stellar reviews in Food & Wine magazine, the New York Times Magazine, the Wall Street Journal, the Los Angeles Times, GQ, Variety, and more. Celebrating over 19 years as L.A.’s Modern American Chophouse, Jar and Suzanne have become Los Angeles icons.

Jill has been on a lifelong journey as a “student of change.” Her first job in the recreation industry was teaching aerobic dance and swimming and then directing the department at the YWCA in Madison, Wisconsin, which was followed by teaching kayaking and skiing in the Alps . Completing her MBA at USF brought a fun, decades-long run in high-tech publishing, creating and managing many brands in the Bay Area and New York. After 9/11 and a transformative week-long stay at Rancho La Puerta in 2002, she discovered the importance of mindful practice in making choices for her life. Creating easily identified tasks to ensure desired changes and outcomes started with annual retreats with her family and evolved into an 8-step process for and with friends. The effectiveness of the program became clearly evident with zoom sessions during the pandemic. This success spurred her on to launch Club Change, where participants support each another in making the necessary choices to enhance their bodies, minds, spirits, and communities. When Jill is not leading Club Change Zoom events, she guides guests at Rancho La Puerta through the docent program and teaches chant, swimming, hiking pole use, and intention setting and practicing.

Executive Chef Craig Riker oversees every aspect of the culinary offerings at Alisal Ranch.

Riker started his career as a sous chef at Santa Monica’s Michelin-starred Rustic Canyon under the tutelage of Chef Evan Funke, who is known for his celebrated Los Angeles restaurants Felix and Mother Wolf. Riker then moved on to roles with Forbes Five-Star hotels including Montage Beverly Hills, The Ritz-Carlton Bacara, and Belmond El Encanto, where he crafted unforgettable culinary experiences for a discerning, exclusive clientele.

Riker also served as the Executive Sous Chef for the opening of Mastro’s Ocean Club in Malibu, and later the Executive Chef of Oliver’s in Montecito–where he created award-winning, plant-based cuisine. Prior to joining the Alisal Ranch team, Riker helmed the reimagined Finch & Fork as Executive Chef at the Kimpton Canary Hotel.

A graduate of the California School of Culinary Arts’ Le Cordon Bleu Programme in Pasadena, Riker boasts more than 15 years in the hospitality industry.  He is passionate about highlighting the abundant flavors of California’s central coast, and we are delighted to have him doing so here at Alisal Ranch.