Frank Talk

I AM DELIGHTED TO ANNOUNCE that my grandson, Ryan O’Melveny Wilson, is the new executive chef at the Tam O’Shanter. Ryan represents the fourth generation of our company’s founding families to be active in our business.

Ever since he was a boy, Ryan has been fascinated with cooking. I remember it being nearly impossible to pry him away from watching TV cooking shows when he was about 9 or 10. Soon after graduating from Pomona College, he began to apprentice as a professional chef, working in two fine Northern California restaurants, Quince and La Toque.

He was also privileged to work for a time at the famed Antica Macelleria Cecchini in Tuscany, where he gained invaluable experience in butchering and preparing fine beef and other meats.

He gradually began spending more and more time working in the kitchens of several of our Southern California restaurants and learning about our company.

When we were planning to open Lawry’s The Prime Rib in Shanghai, my son Richard and I asked Ryan if he would like to travel there and be part of our team of American co-workers who were helping to launch the new restaurant. Ryan pitched in—he found the experience rewarding, we found his talents and expertise valuable, and he joined us again to help launch Lawry’s in Osaka.

new ideas, new talents and new vitality

He gradually began spending more and more time working in the kitchens of several of our Southern California restaurants and learning about our company. Last year, Ryan joined Lawry’s full time. He was appointed culinary development chef and worked with all of our fine-dining restaurants as well as Lawry’s Carvery (our quick-casual restaurants) to help develop new recipes and improve food quality.

He’s well liked by his co-workers, very smart, and passionate about the work.

Last month, when the executive chef position at the Tam O’Shanter became available, we called on Ryan, and he enthusiastically accepted. We’re very lucky to have him aboard. He’s well liked by his co-workers, very smart, and passionate about the work. Chef Ryan is feeding our guests very well at the Tam O’Shanter, and I hope you’ll have a chance to visit the restaurant soon to taste his delicious dishes.

Ryan has become part of a family enterprise that started back in 1915, when my father, Lawrence Frank, and his brother in law, Theodore Van de Kamp, opened a tiny potato chips store in downtown Los Angeles. The Franks and Van de Kamps, initially brought together by the marriage of my mom and dad, have been in business together ever since.

Each new generation has brought new ideas, new talents and new vitality to the venture.

Now, my grandson Ryan has become the standard-bearer for the fourth generation.

At this moment in time, members representing the second through fourth generations of our families are working side by side, actively participating in Lawry’s. I’m the second generation. The third includes my son Richard, who is Lawry’s CEO-president, my daughter Susie, who is our design consultant, and my niece, Diana Van de Kamp, who currently works part-time at the Tam O’Shanter and has a great future with us.

Now, my grandson Ryan has become the standard-bearer for the fourth generation. The work we do and the family pride we take in Lawry’s enriches what we offer you, our guests. It also makes me happier than words can say.

From the desk of Richard N. Frank