Suzanne Tracht is one of the chefs competing on Bravo's reality cooking competition, "Top Chef Masters."
Suzanne Tracht is on top of the culinary world as Executive Chef and Owner of two distinct California restaurants – Jar, a modern chophouse in the center of Los Angeles and Tracht's, which features retro Americana cuisine in Long Beach. Hailing from Phoenix, Arizona, Tracht's culinary journey began as a teen when she took a three-year apprenticeship under Siegbert Wendler, renowned chef at the Arizona Biltmore Resort and Spa.
She moved to Southern California to continue her education in the kitchen of Hotel Bel-Air and then served as sous chef at Noa Noa. Her move to Campanile in 1992 placed her on the map, and she was soon named the restaurant's Chef de Cuisine. Tracht launched her first solo venture in 1996 as Executive Chef at Jozu, a highly praised Cal-Asian restaurant that helped her develop a devoted following.
She opened Jar in 2001and has been recognized nationally, including a spot among Food and Wine magazine's Best New Chefs in 2002, national appearances on the Today Show, Food Network and Extra and induction into the Fine Dining Hall of Fame by Nation's Restaurant News in May 2007. Her newest concept, Suzpree, a modern oyster bar and noodle house, is scheduled to open in Los Angeles in 2010.
Suzanne Tracht is on top of the culinary world as Executive Chef and Owner of two distinct California restaurants – Jar, a modern chophouse in the center of Los Angeles and Tracht's, which features retro Americana cuisine in Long Beach. Hailing from Phoenix, Arizona, Tracht's culinary journey began as a teen when she took a three-year apprenticeship under Siegbert Wendler, renowned chef at the Arizona Biltmore Resort and Spa.
She moved to Southern California to continue her education in the kitchen of Hotel Bel-Air and then served as sous chef at Noa Noa. Her move to Campanile in 1992 placed her on the map, and she was soon named the restaurant's Chef de Cuisine. Tracht launched her first solo venture in 1996 as Executive Chef at Jozu, a highly praised Cal-Asian restaurant that helped her develop a devoted following.
She opened Jar in 2001and has been recognized nationally, including a spot among Food and Wine magazine's Best New Chefs in 2002, national appearances on the Today Show, Food Network and Extra and induction into the Fine Dining Hall of Fame by Nation's Restaurant News in May 2007. Her newest concept, Suzpree, a modern oyster bar and noodle house, is scheduled to open in Los Angeles in 2010.