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 restaurant is intrinsically intertwined with the 714 acre Fess Parker Home Ranch seven miles away, where the Wagyu cattle herd are raised and finished with the spent grains and pomace from the family brewery and winery. Also raised on the ranch are chickens, quail, rabbits, pigs, and bees, and a number of heirloom fruits and organic vegetables for use at the restaurant.
Leading the culinary team is celebrated Chef/Partner John Cox, who earned accolades for his work at Sierra Mar at the Post Ranch Inn in Big Sur. Cox is supported by the talents of Santa Barbara native, Chef Jeremy Tummel, and Sous Chef, Trent Shank. With the all-encompassing ecosystem developed under John Cox’s passion and vision, the Parker family links their lasting history and expertise in hospitality, wine-making, and ranching to the dining experience.