About Executive Chef & Owner Suzanne

For the past 13 years, Suzanne Tracht has been the Executive Chef at Jar in beautiful Los Angeles. The restaurant holds up to 120 guests and specializes in American Modern Chophouse cuisine. With over 35 years of experience, Suzanne wows us with a signature dish "Jar's Signature Pot Roast".

Press & Awards

In 2002, Food and Wine magazine honored Tracht with the Best New Chefs of the year. Los Angeles Times restaurant critic S. Irene Virbila says, “Tracht’s attention to detail sets Jar apart. It’s not only good, it’s absolutely reliable. Johnson of Angeleno gives Jar four stars saying, “I can’t think of anyone who makes a better pot roast than Tracht.” Patric Kuh gives Suzanne the highest accolades and says, “[Tracht] might have the most finely tuned and modern sensibility of any cook working in L.A.” For years, Jar has been among Los Angeles’ top 75 restaurants. Tracht was inducted into the Fine Dining Hall of Fame by Nation’s Restaurant News in May 2007. She participated in Fortune magazine’s Most Powerful Women Summit in 2003, 2005, and 2009. Tracht was honored at the 2009 Women in Food James Beard Foundation Awards gala in New York, was a featured chef at the 2010 World Equestrian Games in Kentucky, and is the featured host chef for Argentina444. In 2009, Tracht donated her $10,000 prize to SOVA after successfully placing as a Top Chef Master on Bravo’s Top Chef Masters.

Suzanne's Bio

Born and raised in Phoenix, Arizona, Suzanne’s journey began when she apprenticed under chef Siegbert Wendler at the Arizona Biltmore Resort and Spa. After three years, Suzanne moved to Southern California to pursue her culinary aspirations. She spent the late 1980s cooking in the kitchens of the Westin Century Plaza Hotel and Spa and the prestigious Hotel Bel-Air where she trained under Chef George Morrone. In 1991, Suzanne became sous chef at Noa Noa in Beverly Hills. The following year, Tracht accepted the offer to work under the guidance of Mark Peel and Nancy Silverton in the kitchen at Campanile. Soon she was named the restaurant’s Chef de Cuisine and acknowledges Campanile as one of the most valuable and intrinsic experiences of her career. In 1996, Suzanne launched her first solo venture as Executive Chef at Jozu, where her innovative menu of Cal-Asian dishes won many accolades. In its debut year, Jozu ranked number two for “L.A.’s Best New Restaurants” in Los Angeles magazine’s annual restaurant issue. With the opening of Jar in 2001, the public and critics became quick fans of what was to be among the first in the steakhouse rage across the United States. In addition to a menu with universal appeal, the restaurant was embraced as a gathering place for locals. Suzanne and her longtime Chef de Cuisine Preech Narkthong are responsible for re-inventing chophouse classics to reflect Tracht’s influences and technique. First-time diners are often surprised to find the best vegetable dishes in Los Angeles hailing from Jar's kitchen. Using traditional braising techniques and a range of Asian products available locally, Tracht turns out simple yet rich “Sides” of Brussels Sprouts, Creamed Corn, Sautéed Pea Tendrils and Japanese Purple Potatoes memorable in their purity.