Known for his acclaimed ventures in micro-regional cuisine, Chef John Cox earned accolades for his work at Post Ranch Inn in Big Sur and Cultura in Carmel before concepting and launching The Bear and Star in Los Olivos, California, alongside the Fess Parker family in 2017. At The Bear and Star, Chef Cox presents “refined ranch cuisine,” inspired by Texan family recipes and a California sensibility. On any given day, guests dining at the restaurant will experience the bounty of the Parker family’s home ranch – co-located with their 30-year old vineyard in Foxen Canyon – including responsibly raised Wagyu beef, pork, rabbits, quail, chicken, honey, and organically grown vegetables, herbs and fruits.
Chef Cox has appeared on Food Network’s Beat Bobby Flay, featured on BBQ Master Steven Raichlen’s Project Fire on PBS and participated in multiple epicurean events, including the Pebble Beach Food & Wine Festival, Taste of Yosemite, Santa Barbara Wine Auction, Slow Food Nation in Denver, Eggfest and the Los Angeles Food & Wine Festival. Follow his adventures on Instagram @chefjohncox.