Saddle Ranch Chop House was founded by restaurateur Larry Pollack; who, having had a passion for the restaurant business since he was a child, began working in restaurants, bars and nightclubs at a very young age in order to learn the ins and outs of the business. By the age of twenty-four, he was already opening his first restaurant/bar in Los Angeles, a hugely successful Irish pub/sports bar on the world famous Sunset Strip. Over the next few years, Larry went on to create and open additional restaurant/bars in Los Angeles, one of which was the first Saddle Ranch Chop House.
The vision behind Saddle Ranch Chop House was that of a destination restaurant where, unlike other restaurants, people would come for a great meal and stay long after their plates had been cleared to enjoy a one-of-a-kind entertainment experience with friends and family. The extensive and eclectic menu offers generous portions of steaks, chops, ribs, sandwiches, burgers, seafood, salads, biscuits and gravy, eggs, pancakes, and more. The concept is “Rock Meets Western”, which comes to life in every aspect of the construction, décor and operation of these unique restaurants. The rustic, ranch-style buildings are constructed of wood and stone, and decorated with western props and memorabilia, merging the feel of an Aspen ski lodge with the style of an old Western saloon, complete with faux balconies and saloon girls. Every Saddle Ranch Chop House has a large outdoor patio with stone campfire pits where guests can roast their own s’mores or enjoy a glass of wine next to a warm fire. Inside, each Saddle Ranch has a large, oval-shaped bar in the center of the dining room and, of course, a mechanical bull amidst the tables and booths providing endless entertainment to diners. The Saddle Ranch team is known for making guests feel like they are dining at a friend’s table with home-style cooking and down-home hospitality.
The first Saddle Ranch Chop House opened its doors on the Sunset Strip in September 1999, to rave reviews, tons of press, and hoards of people lining up to enjoy the delicious Saddle Ranch cuisine and ride the only mechanical bull in Los Angeles. From the second it opened, the Saddle Ranch concept was a huge success and a media favorite. Television shows, books and magazines began developing story lines around the restaurant almost immediately. Saddle Ranch and its infamous mechanical bull have been featured on countless shows including Sex and the City, Desperate Housewives, American Idol, Six Feet Under, VH1’s Rock of Love and numerous more. Saddle Ranch had become a brand known nationwide, even before its second location opened in 2003 at Universal CityWalk, Hollywood. Two additional locations opened in Arizona in 2008; one in the heart of Old Town Scottsdale, and one in Glendale’s exciting new Westgate City Center development. Saddle Ranch is currently seeking and developing additional locations for 2010 and beyond.
The Ranch Hands
Founder and President:
Larry Pollack
Mr. Pollack was born and raised in Los Angeles, California, and at a very young age developed a strong interest in the restaurant and bar industry. Between his first job and the opening of his first restaurant, Larry worked in nearly every position imaginable in the business, where he honed and developed the core philosophies that make Saddle Ranch what it is today. By the age of twenty-four, Mr. Pollack had opened his first restaurant/bar in Los Angeles, a hugely successful Irish sports pub on the world famous Sunset Strip. He went on to create and open multiple other restaurant/bars in Los Angeles, before developing the Saddle Ranch concept in 1998.
Director of Communications and Executive Assistant to President Larry Pollack:
Ashley McDonogh
Ms. McDonogh runs the Saddle Ranch executive office. Her duties include scheduling, planning, and coordinating corporate meetings and events; drafting corporate memoranda and communications; hiring and supervising all staff at the executive office, and handling the administrative needs of Larry Pollack, President and founder of Saddle Ranch Chop House. Whether arranging board meetings, drafting corporate communiqués, Ms. McDonogh makes use of her strong computer and interpersonal skills to keep the executive office running smoothly.
VP of Business and Legal Affairs:
Cynthia Gillette
Ms. Gillette is responsible for all legal and business development matters of the company. Her responsibilities and areas of oversight include all legal compliance, human resources, company contracts and new business relationships. Prior to joining Saddle Ranch in 2005, Ms. Gillette was an attorney for 5 years at the law offices of Morrison & Foerster in Los Angeles.
Vice President of Operations:
Will Holt
Mr. Holt is responsible for the oversight and operations of all Saddle Ranch restaurants. His responsibilities include new site openings, general manager training and development, and all day-to-day operational matters. Prior to joining Saddle Ranch in 2008, Mr. Holt was the corporate regional chef for the Walt Disney Company for 8 years. Other relevant business experience includes Planet Hollywood Restaurants and Pacific Coast Restaurants.
Controller:
Matt Tallman
Mr. Matt Tallman directs the financial affairs of the organization and prepares financial analyses of operations, including interim and final financial statements with supporting schedules, as well as providing guidance to management. Mr. Tallman is responsible for the company's plans, policies, and its accounting practices, the conduct of its relationships with lending institutions and the financial community, the maintenance of its fiscal records, and the preparation of financial reports. Mr. Tallman's responsibilities include supervision of general accounting, internal auditing, cost accounting, and budgetary controls. Prior to joining Saddle Ranch in 2008, Matt Tallman was the controller for the Fox Sports Grill and previous to that was responsible for financial reporting and planning for Countrywide and financial analysis and budgeting for Clear Channel.
Executive Marketing and Promotion Manager:
Bonnie Chase
Ms. Chase joined the Saddle Ranch corporate team in 2009 with a six year record of achievement driving growth in highly competitive markets through marketing and promotions. She has volumes of experience in special events, which she has produced all over the US and abroad. She is a creative and energetic leader whose responsibilities at Saddle Ranch include planning and executing all marketing and promotional campaigns, and developing further awareness of Saddle Ranch's already established brand. Bonnie's team oriented attitude and enthusiasm make her an integral part of the Saddle Ranch family.
Special Events Manager:
Kristin Ziazie
Ms. Ziazie oversees and manages all special events at the Saddle Ranch locations. Her responsibilities include planning, organizing and executing corporate events, film shoots, birthday parties, and other special events and ensuring the success of each event. Prior to joining Saddle Ranch in 2008, Ms. Ziazie was the Special Events Manager & Assistant General Manager for Saddle Peak Lodge in Calabasas and the Special Events Manager for Il Cielo in Beverly Hills.
Regional Chef (California):
Kirk Ingebretsen
Chef Ingebretsen joined Saddle Ranch in August 2008. He, along with Will Holt, Chef Ingebretsen retooled the entire Saddle Ranch menu to increase quality and execution. He also helped open the Glendale location in September 2008. Upon returning to LA, Kirk became Regional Chef where he now oversees all kitchen operations at both California locations. Prior to joining Saddle Ranch, Kirk worked at the ESPN Zone, House of Blues and Planet Hollywood.
Regional Chef (Arizona):
Raphaud S Gouribera
Chef Gouribera joined the Saddle Ranch team in January 2009 as the Executive Chef of the Glendale, AZ location. Chef Gouribera was promoted to Regional Executive Chef where he now oversees all kitchen operations at both Arizona locations. Prior to joining the Saddle Ranch team, he worked for several high-profile concepts including The Cheesecake Factory, Hard Rock Café, and Disney. He's also credited with the development of MARS 2112 – one of the most renowned concepts in New York City with an intergalactic pan-Asian fused menu. Chef Raphaud has catered for such guests as President Bill Clinton, Prince Albert of Monaco, the 50 best athletes of the century, Howard Stern, guests of the Star Wars movie premiere, and The Atlanta Falcons. He's also recognized for multiple cooking TV appearances. Chef Raphaud has a tremendously versatile culinary background that is supported by his ability to speak fluent French, English, Spanish, Portuguese, and Creole.
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