The Restaurant at Kellogg Ranch at The Collins College of Hospitality Management gives students hands-on experience in culinary operations, guest service and restaurant management while serving California-French dishes with produce grown on university farms. Praising RKR as “one of the coolest dining experiences in Southern California, run by what could be some of the state’s next culinary stars,” the article features interviews with Executive Chef Matt Vaillette, alumnus Efren Kao (‘26) and aspiring restaurateur Mateo Lopez (‘27).

This story was originally publishedby SFGATE on August 13, 2026.