About

Executive Chef Ryan Fancher’s Ox + Anchor puts a modern spin on the classic steakhouse, drawing inspiration from the hills and sea surrounding San Luis Obispo. A carefully-curated list of the best wines from the Central Coast keeps it all rooted in the local “terroir,” from plate to glass.


Executive Chef

Ryan Fancher

With an innovative and intellectual approach to cooking, Ryan Fancher leads the food and beverage team as the executive chef at Hotel San Luis Obispo.

Fancher began his restaurant career at the young age of 15 at Chuck’s Steak House in Santa Barbara, where he held various roles from dish washer, cook, butcher, busser, and waiter to bartender and bookkeeper, affording him a well-rounded background on all aspects of the business.

After an informal apprenticeship at The Ballard Inn in the Santa Ynez Valley, he moved to Northern California’s Napa Valley to test his culinary skills among some of the country’s best chefs, including Richard Reddington at Auberge de Soleil and Thomas Keller at The French Laundry. Fancher’s expertise earned him the role as the opening team sous chef at Per Se in New York. Years later, Fancher moved back to Northern California, graduating to a leadership role as the opening chef at El Dorado Kitchen in Sonoma. Moving to Healdsburg he led the culinary team at Barndiva, where he gained great praise and recognition for his culinary creations and imaginative use of ingredients.

Currently, the acclaimed chef oversees Hotel San Luis Obispo’s two onsite restaurants, including Piadina, a fresh California take on Italian cuisine, as well as Ox + Anchor.


Pastry Chef

Caitlin Quirk

With an artistic approach to creating beautiful and delectable pastries, Caitlin brings expertise and creative flair to her role as pastry chef at Hotel San Luis Obispo.

Growing up in Greenville, South Carolina, Quirk first traveled to San Luis Obispo to study at California Polytechnic State University, where she graduated Summa Cum Laude with a degree in graphic communication and a minor in English. After working in the fast-paced advertising industry in New York City, Quirk chose to apply her creative talents and passion for art/design to pastry – first starting her culinary career at chef-driven restaurants in Manhattan before moving back to the Central Coast where she joined the team at Blue Heron Baywood in Los Osos. In 2018, she took her baking talents to Denver as a pastry cook for the Four Seasons Hotel Denver while simultaneously starting and then operating Rusty’s Vegan Treats, a small business providing indulgent vegan bites and catering.

In her newest role, Quirk and her team create artisan breads, plated desserts, chocolate candies, catered pastries and other baked goods for Hotel San Luis Obispo and its two onsite restaurants: Piadina, a fresh California take on Italian cuisine, and Ox + Anchor.