Founded in 1985 as the Chicken Ranch Bingo Palace, this bingo hall became a casino when slot machines were added in 2000.

Owned by the Chicken Ranch Rancheria Me-Wuk Indians of California, the newest renovation and expansion of Chicken Ranch Casino Resort opened in 2024. The $325 million extension of existing facilities includes a nine-story resort situated in the Sierra Nevada foothills. 

Photos courtesy of Ricca Design Studios, photos by Patrick W. PriceTribal chairperson Lloyd Mathiesen says that the poultry namesake was a government decision that dates back to 1908.

Sitting at the base of Table Mountain, Chicken Ranch Casino Resort in Jamestown, Calif., is now the tallest structure in Tuolumne County. Located 60 minutes from Yosemite National Park, the resort contains a 100,000-square-foot casino with three levels of gaming and panoramic mountain views, five floors of hotel accommodations with 197 rooms, a 12,000-square-foot conference center, a cultural center, a fitness center and retail spaces.

“Rarely do we have a project site as beautiful as this location, overlooking the rolling California landscape while providing distant views of Yosemite National Park,” says Bryan Hamlin, partner/chief design officer, WORTHGROUP, an architecture and design firm. “Weaving the architecture into the hillside, the tribe’s symbolic feather is represented within the dynamic angular design of the new Chicken Ranch Casino Resort, vividly expressing the spirit of the tribe while continually surprising guests with fantastic views around every corner.”

Gracefully embedded into the hillside, the resort’s structure embraces its natural contours, creating fluid, immersive spaces that blur the line between built environment and landscape. This motif materializes in every detail, like the 4-foot-deep dipping pool mirroring the shape of a feather, further reinforcing the deep connection to place.

“Perhaps most captivating is how the architecture honors its setting. Expansive glass facades frame panoramic views of Yosemite’s distant peaks, grounding guests in the grandeur of the Sierra Nevada,” says Hamlin. “This union of nature and design is striking from the main casino floor, where light, land and structure converge in a breathtaking expression of cultural and environmental reverence.”

Back-of-the-House Design and Function

Guests have access to an array of restaurants at the resort, including TWLV Kitchen & Bar, (209) Sports Bar + Kitchen, Wahlburgers, Trailblazer Coffee Co. and Perch Rooftop Dining. Bars include Quill Bar, Proper & Plume Cocktail Lounge. With so many dining options available, a well-thought-out back of the house became even more important than normal.

Guests sitting at the bar at (209) Sports Bar + Kitchen can gamble while watching sports events.“The design prioritized a direct, unobstructed flow for back-of-the-house functions, which was critical in positioning receiving, bulk storage and the main kitchen,” says Jeremy Carver, principal, Ricca Design Studios, Los Angeles. “This approach enables the Chicken Ranch food and beverage team to manage back-of-the-house operations efficiently and safely, while minimizing high-traffic corners.”

During construction, the Ricca team coordinated directly with the culinary team to address opportunities as they arose. “A key lesson learned was the value of providing 3D fly-through models during design,” Carver says. “This allowed the Chicken Ranch team to give more informed feedback earlier in the process, helping to prevent late-stage adjustments.”

Food deliveries arrive at a loading dock on Level 3, strategically positioned adjacently to bulk dry and refrigerated storage. “This allows products to move quickly from receiving into the designated four walk-in coolers, two walk-in freezers and dry storage zones, minimizing handling and reducing the risk of temperature abuse or cross-contamination,” Carver says.

In the 4,080-square-foot main kitchen, staff take ingredients from storage into clearly delineated cold and hot prep zones. For instance, the tempered meat room allows staff to control handling time and meat temperature during case breakdowns to adhere to best practices for food safety. In addition — and in support of the resort’s farm-to-table commitment — a 755-square-foot produce breakdown room allows staff to streamline handling of fresh, local ingredients while reducing cross-contamination risks that might occur from raw produce intermixing with pre-prepared delivered menu ingredients.

Staff also prepare mise en place, salads and dessert in the cold prep area. They use a food processor, a vacuum packaging machine and a slicer. For cleaning, the kitchen has a can washer and a pressure washer. 

A variety of seating offers choices as guests eat, drink and watch the games at (209) Sports Bar + Kitchen.In the hot production area, staff use a 30-gallon tilting skillet and a 40-gallon tilting kettle for pasta, soups and sauces. They also use six- and four-burner ranges, fryers, a charbroiler, a griddle with a standard oven and another griddle for cooking proteins. 

“Flexibility was paramount in selecting equipment to support a dynamic and evolving menu,” Carver says. For example, the design team chose multiuse equipment such as combi ovens to enable the culinary team to execute a wide range of cooking techniques within a compact footprint. “This adaptability not only future-proofs the kitchen but also empowers the staff to respond to seasonal shifts, guest preferences and ongoing culinary innovation,” he adds.

Staff transport menu items from the main kitchen to restaurants located on three floors through a network of dedicated service elevators. These elevators are separate from guest pathways, ensuring discreet, uninterrupted back-of-the-house circulation for ingredients, prepared foods and waste.

For dishwashing, a uniquely shaped triangular dish room serves as an efficient, high-capacity cleaning zone with the integration of a flight-type dish machine. “A custom-fabricated soiled dish table fits the unconventional space, optimizing flow and functionality while maximizing square footage,” Carver says. “The odd shape was due to a building architectural approach that left the dish room in a constrained position.”

Quill Bar contains a full lineup of equipment, including soda guns, a blender station, a glass washer, a coffee grinder, an espresso machine, coffee and tea brewers, an underbar refrigerator, and a draft beer system.

Restaurants and Bars

TWLV Kitchen & Bar features fresh, locally sourced ingredients that support the farm-to-table offerings for breakfast, lunch and dinner. This American-style concept includes a charbroiler for staff to cook rib-eye steak and filet mignon and griddles for making omelets, French toast, burritos, quesadillas, burgers and tacos. Staff use fryers to prepare crispy calamari and a six-burner range for blackened salmon. A combi oven heats meatloaf. Pasta prepared in the back-of-the-house kitchen is held in warming wells.

TWLV Kitchen & Bar features American-style cuisine for breakfast, lunch and dinner.“This kitchen faced an unexpected setback when a flood caused significant damage, delaying construction by six months,” Carver says. “The team responded with a full slab replacement and rebuild, prioritizing long-term performance and quality craftsmanship without compromising the project’s opening schedule.”

At (209) Sports Bar + Kitchen, guests find a hearty menu with on-tap beers, wines and signature cocktails. In the back of the house, Carver says, “The design seamlessly integrates key equipment to support signature menu offerings. For example, charbroilers were prioritized at the request of the Chicken Ranch food and beverage team, ensuring the kitchen layout aligned with both culinary execution and operational flow for finishing a variety of proteins at this venue. This intentional coordination between design and menu allowed the team to maintain authenticity, deliver consistency and operate with efficiency from day one.”

Staff use charbroilers to cook short ribs and steaks. They grill burgers and proteins on the griddle and sizzle breaded green tomato sliders, calamari and fries in the fryers. They assemble sandwiches on the chef’s counter and bake hand-tossed pizzas in a brick oven. Souper Bowls, including bison chili, clam chowder, ramen and poke, are all prepared in the kitchen and brought to the restaurant for serving.

Wahlburgers, a celebrity-owned American fast-casual concept, offers guests the concept’s popular menu items. The design team worked closely with Wahlburgers’ corporate employees and project stakeholders to adapt an existing space to meet brand standards without delaying the project timeline. “This preserved essential infrastructure while implementing required adjustments,” Carver says. Ingredients are held in refrigerated prep stations. Staff cook burgers on griddles and crispy fried pickles in fryers. They use blenders to make shakes.

Trailblazer Coffee Co. offers hot and cold beverages as well as quick-bite sandwiches and pastries.On the main casino floor, Trailblazer Coffee Co. offers hot and cold beverages as well as quick-bite sandwiches and pastries. Beverage equipment includes a coffee grinder, an espresso machine, a coffee brewer, a tea brewer and blenders. The operation contains a walk-in cooler, three undercounter refrigerators, a blender rinser, a microwave convection oven, an undercounter dish machine and an ice machine.

Quill Bar also sits on the casino floor. Project designers faced a challenge creating and fabricating a circular bar in the center of a highly active gaming floor. They used custom millwork and fabricated off-the-shelf equipment and meticulously integrated them with custom fill elements to capture the geometry of the round footprint. This solution ensures aesthetic appeal and operational efficiency. The bar contains a full lineup of equipment, including soda guns, a blender station, a glass washer, a coffee grinder, an espresso machine, coffee and tea brewers, an underbar refrigerator, and a draft beer system.

Also, in the middle of the casino floor, Proper & Plume Cocktail Lounge has a hidden entrance to give guests a more intimate and exclusive experience. Guests order craft cocktails and listen to live music. “The small footprint and secluded nature of the concept posed difficulties in achieving full accessibility compliance,” Carver says. To resolve this, the design team extended the space into adjacent back-of-the-house areas, allowing for compliant access routes without compromising the ambience or layout of the guest-facing lounge.

Perch Rooftop Dining on the ninth floor exudes an upscale vibe and offers American fusion cuisine complemented with panoramic views of the Sierra Nevada.

For the bar, Carver says, “Close collaboration with [interior designer] Tandem allowed for refinements to bar equipment layouts, ensuring optimal workflow and service efficiency while also driving cost savings and preserving design intent.” The lounge bar displays a playful flamingo-themed design, vibrant colors and eclectic decor.

Wahlburgers features burgers and other fast-casual fare.

Emphasis on Sustainability and Financial Considerations

“Though the project is located on reservation land where sustainability requirements are less stringent, the design team committed to aligning with Ricca’s high standards by specifying equipment listed within California energy rebate program,” Carver says. “This approach ensures the use of sustainable, high-performance appliances and systems that reduce energy consumption and support long-term operational savings, demonstrating a proactive commitment to environmental responsibility beyond regulatory mandates.”

The project design strategically leverages cross-utilization across back-of-the-house areas to optimize labor, reduce waste and improve overall efficiency. For example, staff prepare bacon centrally in the (209) Sports Bar + Kitchen, streamlining inventory management and food preparation while supporting multiple outlets across the property. This approach minimizes redundant cooking processes, reduces labor demands and limits food waste by maximizing ingredient use. In addition, the layout promotes efficient workflow, equipment sharing and coordinated scheduling, which further enhances productivity and sustainability throughout the operation.

The project’s design team focused on balancing investment with long-term value, ensuring fiscal responsibility while supporting operational excellence and community impact. For example, installing the infrastructure for the employee dining kitchen after the initial build-out allowed for controlled capital expenditure while planning for future operational needs. The project supports long-term employment opportunities for the local reservation community, fostering economic growth and social sustainability. 

The vision for Chicken Ranch Casino Resort’s renovation and expansion reached far beyond the building. The tribal visionaries wanted to make an impact on the community for years to come. “The building and foodservice spaces were engineered for many years to come, emphasizing sustainable materials and flexible layouts to minimize future renovation costs,” Carver says. 

Perch Rooftop Dining on the ninth floor features an upscale vibe, American fusion cuisine and panoramic views of the Sierra Nevada.

Floor Plan

About the Project

• Opened: Nov. 9, 2024

• Scope of project: New-build casino with a main kitchen that supports multiple restaurants, bars and a rooftop lounge

• Website: chickenranchcasinoresort.com

• Size: 756,000 sq. ft.
• Menu and Bar Concepts:
  • TWLV Kitchen & Bar: Fresh, locally sourced ingredients and farm-to-table offerings. Hours of operation: 7 a.m. to 11 p.m., Sunday through Thursday; 7 a.m. to 12 a.m., Friday and Saturday
  • (209) Sports Bar + Kitchen: Hearty and wholesome with a wide range of beer on tap. Hours of operation: 11 a.m. to 11 p.m., Monday through Friday; 10 a.m. to
    11 p.m., Saturday and Sunday
  • Perch Rooftop Dining: Upscale vibe, American fusion, panoramic views. Hours of operation: 5 p.m. to 10 p.m., Thursday; 4 p.m. to 10 p.m., Friday through Sunday
  • Perch Rooftop Bar: Handcrafted cocktails served in an upscale environment. Hours of operation: 4 p.m. to 10 p.m., Thursday; 3 p.m. to 11 p.m., Friday through Sunday
  • Wahlburgers: Fast-casual juicy burgers. Hours of operation: 11 a.m. to 1 a.m., Sunday through Thursday; 11 a.m. to 4 a.m., Friday and Saturday
  • Trailblazer Coffee Co.: Coffee, pastries and quick bites. Hours of operation: 6 a.m. to 11 p.m., Monday through Thursday; 6 a.m Friday until 11 p.m. Sunday
  • Quill Bar: Central bar located on the casino floor. Hours of operation: 8 a.m. to 2 a.m., daily
  • Proper & Plume Cocktail Lounge: Creative cocktail lounge. Hours of operation: 5 p.m. to 1 a.m., Thursday through Sunday
• Staff: 500
• Total Project Cost: $325 million
• Equipment Investment: $5.6 million

Proper & Plume Cocktail Lounge has a hidden entrance and offers craft cocktails and live music. The lounge bar displays a playful flamingo-themed design, vibrant colors and eclectic decor.

Key Players

• Owner: Chicken Ranch Rancheria Me-Wuk Indians of California
• Tribal chairperson: Lloyd Mathiesen
• Casino art director: Brian Stokes
• Executive chef: Lawrence Maio
• Architect: WORTHGROUP Architects and Designers, Denver: Doug Worth, founder, project executive; Bryan Hamlin, partner/chief design officer; Jerry Newton, studio director, senior project manager
• Landscape architect: Costello Kennedy Landscape Architecture, San Rafael, Calif.: Matt Kennedy, architect, owner
• Interior design: Tandem, Las Vegas: Kim Daoust, principal; Mike Zafarano, senior project manager; Katie Novelen, design lead; Nui Chongchua, designer; Nikki Robinson, designer
• Foodservice consultant: Ricca Design Studios, Los Angeles: Jeremy Carver, principal; Sean Callnin, president and CEO; Danielle Kunkel, director
• Equipment dealer: Kamran & Company, Santa Barbara, Calif.: Corey Lovett, senior project manager
• Engineer: G2 Consulting Engineers, Timnath, Colo.: Greg Peterson, PE, co-founder, project director
• Construction: Suffolk Construction, Oakland, Calif.: Ellen McAmis, senior marketing manager