Suzanne Tracht began cooking professionally at 19 when she began her apprenticeship at the four-star Arizona Biltmore Resort and Spa. From there, she moved to California's legendary Hotel Bel-Air. She served as sous chef and then chef de cuisine for various popular Los Angeles restaurants before opening her first restaurant Jozu. She opened her latest chophouse restaurant Jar in 2001.

Watch Suzanne Tracht discuss how regular customers are important to restaurants:

Submit a Story
By using our site, you agree to our Terms of Use and Privacy Policy