The Culinary Team

Chef Partner John CoxJohn CoxChef PartnerLeading the culinary team is Chef/Partner John Cox. Known for his acclaimed ventures in micro-regional cuisine, Chef Cox earned accolades for his work at Sierra Mar at Post Ranch Inn in Big Sur and La Bicyclette in Carmel. Now, the all-encompassing ecosystem of The Bear and Star is shepherded under Cox’s passion and vision. @chefjohncox
Chef Trenton ShankTrenton ShankChefAfter training under scholarship at The New England Culinary Institute, Chef Trenton Shank worked under Chef Nathan Rich at Twin Farms in Vermont, a Forbes Five Star property. An aspiring farmer himself, Shank finds inspiration in his appointment at The Bear and Star both in the kitchen and onsite at the ranch and farm. @trentonshank

The Concept

The Bear and Star takes its name from the two states our founder called home, Texas and California, celebrating refined ranch cuisine paired with California’s bounty.

The Ranch

An integral part of our ever-growing vision of sustainability...

Intrinsically tied to restaurant is the 714 acre Fess Parker Home Ranch located seven miles away in Foxen Canyon. Wagyu cattle are raised from birth onsite and finished with the spent grains and pomace from the family brewery and winery. Chickens, quail, rabbits, pigs, and bees find their home on the property, and a number of heirloom fruits and organic vegetables are grown to source the restaurant’s always changing menu, allowing guests to experience great-tasting ingredients at the peak of their freshness from the farm. An ever-growing vision of sustainability means this is just the start of a self-contained ecosystem.

The Fess Parker Winery supplies The Bear and Star with estate-grown Rhône varietals, consistently earning 90+ point ratings from top wine critics around the world.