We were lucky to catch up with Alia Rocher recently and have shared our conversation below.

Alia, appreciate you joining us today. Can you talk to us about a risk you’ve taken – walk us through the story?

Taking over The Ranch House—now The Rochers at The Ranch House—has undoubtedly been one of the greatest risks we’ve ever taken, but also one of the most meaningful.

We have never been ones to play it safe. “Safe and boring” has just never been our cup of tea. We’re deeply passionate about what we do, and when we believe in something, we put everything we have into it—our time, creativity, energy, and hearts.

Taking over this space was both an incredible opportunity and a huge leap of faith. The Ranch House has been an Ojai institution since the 1950s, a place beloved by guests ranging from Paul Newman and Julia Child to John Lennon and Barbara Streisand. It carries a legacy that means so much to so many, and stepping into that kind of history comes with both reverence and risk. We wanted to honor what made it so special while also reimagining it for today—something that feels fresh, vibrant, and uniquely ours. That balance is delicate, and not everyone embraces change right away.

Beyond the creative risk, there was also a tremendous operational one. We took on a property of this scale without investors, building everything ourselves—from forming a new team to restoring and refining the gardens, updating the spaces, and shaping every detail of the guest experience. Doing that in a new community, with a young family, and through the lens of fine dining is not for the faint of heart. But it’s also what fuels us. We thrive on the process of creating something truly exceptional—something that feels alive with intention, care, and craft in every moment.

It’s been challenging, humbling, and exhilarating all at once. And what keeps us going is knowing that we’re creating something we deeply believe in—something we’re proud of, and that our children can look to as proof that with vision and perseverance, extraordinary things can be built from the ground up.

This journey continues to challenge and inspire us, and it’s reaffirmed what we’ve always believed—that the biggest risks, when taken with heart, often lead to the most meaningful rewards.

Alia, love having you share your insights with us. Before we ask you more questions, maybe you can take a moment to introduce yourself to our readers who might have missed our earlier conversations?

We often joke that we came to food from opposite directions—but ultimately, for the same reason: because it’s the language through which we feel most alive and most connected to others.

Perfecte was born in a small village in Valencia, Spain, where he grew up surrounded by the rhythm of restaurant life in his grandfather’s kitchen. Though he swore he’d never follow that path—opting instead for punk rock, touring Europe, and recording albums in Spain and London—fate had other plans. When he eventually found himself working in a Michelin-starred kitchen, something clicked. The same intensity and creativity that drove his music found a new expression in cooking. From there, his pursuit of craft became relentless—cooking in acclaimed kitchens across Europe and the U.S. including elBulli, and ultimately earning widespread recognition in Los Angeles and San Francisco for his distinctive approach. Our first restaurant, Tarsan i Jane in Seattle, was awarded four stars by The Seattle Times and named one of GQ Magazine’s Best New Restaurants in America.

Alia’s path was less direct, but equally shaped by curiosity and care. Food has always been central to her fondest memories—her Middle Eastern upbringing made every gathering an act of generosity and connection. But her studies initially led her elsewhere: into marine biology and zoology, driven by a passion for sustainability and understanding how ecosystems function. It wasn’t until she began working in restaurants, farms, and butcheries across Europe that she realized the same questions applied—how to cultivate balance, respect what sustains us, and tell stories that help people see the beauty in every part of the process.

Together, at The Rochers at The Ranch House, we’ve poured all of that passion, experience, and perspective into a singular vision: to create something that feels timeless yet alive—an experience that transcends sustenance. We took on the restoration of this storied Ojai landmark, originally opened in the 1950s, with reverence for its history and a desire to reimagine what fine dining can feel like today.

What sets our work apart is the depth of intention behind every detail. We think not only about what’s on the plate, but how it feels to sit in the garden as dusk settles, how the music moves with the meal, how warmth and precision can exist in equal measure. Some of the ingredients we serve are grown onsite or sourced from nearby farmers and artisans. Every dish, every glass, every gesture is meant to reflect the care that defines this place.

We want our guests to leave not only delighted, but changed in some small way—to feel something ineffable, a kind of quiet magic that lingers long after they’ve left. That, to us, is the highest purpose of hospitality.

Can you tell us the story behind how you met your business partner?

We actually knew of each other for years before we met. At the time, we were both in Los Angeles—he was already making quite a name for himself in the culinary world, with a long list of accolades and the admiration of critics like Pulitzer Prize–winning Jonathan Gold. Meanwhile, Alia was working in and around the industry but was convinced he was going to be another egomaniac chef. His name was Perfecte. Alia honestly thought he’d given himself that name, which told her everything she thought she needed to know. So for years, she did my best to avoid him.

Eventually, life took Alia to Europe. She spent several months traveling through different countries—working in butcheries and abattoirs, on farms, and in small kitchens, from making goat cheese in England to learning about salumi in Italy. During that time, we started chatting again. Perfecte asked Alia if she would be going to Spain, and before she knew it, he was suggesting places we could go to together. The thought of traveling together just felt a bit too forward for someone she barely knew, so she did the sensible thing: she ghosted him.

A few weeks later, she decided to go to Spain anyway. A friend had offered to set up a stage for her at a bakery there, so she took him up on it. On her first day, the gentlemen running the bakery mentioned his close friend was coming to town for his birthday and invited her to join for dinner. When she asked who it was, he said, “Perfecte.” She couldn’t believe it. Neither of us knew the other would be there.

So Alia reached out to Perfecte and, true to form, he got his revenge for being ghosted by making her wait two hours at the beach before showing up. But when he did, everything shifted. The person she’d imagined him to be—the arrogant, self-important chef—was nowhere to be found. Instead, she met someone warm, passionate, funny, and deeply genuine.

We spent the rest of that trip traveling across Spain together, and from that moment on, we’ve rarely spent a day apart. What started as a chance encounter became both a love story and a creative partnership.

When we eventually returned to the States, we immediately started working together and soon opened Tarsan i Jane in Seattle—a deeply personal project that reflected both of our worlds and sensibilities.

We’ve learned that working together as a couple is both an immense challenge and a profound gift. Perfecte is the creative visionary—always dreaming, inventing, and pushing the boundaries of what’s possible. I’m the systems thinker—the one who brings structure and clarity to those ideas so they can come to life. We balance each other. We share a deep respect for craft, beauty, and purpose, and we trust one another to shine in our own ways.

It’s not always easy to build a life, a family, and a business side by side—but it’s the most fulfilling thing we’ve ever done. And every time we see a guest experience a moment of awe or connection at The Rochers at The Ranch House, it reminds us why we took this leap together in the first place.

What’s been the best source of new clients for you?

We’ve been incredibly fortunate to receive attention from national publications and respected organizations over the years, and that kind of recognition is always such an honor. It’s thrilling to see your work acknowledged on that level—to know that what you’re creating resonates beyond your own walls. Those moments of press and publicity have absolutely helped us reach new audiences and opened doors we’re deeply grateful for.

That said, the most powerful source of new guests has always been something simpler and more personal: word of mouth. When someone has a truly memorable experience with us and then feels compelled to tell everyone they know that they have to come—that kind of connection means everything. There’s a different kind of trust and authenticity that comes when a recommendation comes from someone you love or admire.

So while national recognition helps us reach new people, it’s those personal stories—the guests who return with their parents, their friends, or their colleagues—that mean the most to us. It reminds us that what we’re creating is resonating in a way that can’t be manufactured.

Contact Info:

• Website: https://www.therochersrh.com/
• Instagram: https://www.instagram.com/therochersrh/
• Facebook: https://www.linkedin.com/in/perfecte-rocher-12953a193?trk=public_post_feed-actor-name
• Linkedin: https://www.linkedin.com/in/perfecte-rocher
• Other: https://www.thisisnotpizza.com/

Image Credits

Delco