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Inspiring Conversations with Ronald and Lauren Boyer of Alpine Social Kitchen & Tap

Today we’d like to introduce you to Ronald and Lauren Boyer.

Hi Ronald and Lauren, we’d love for you to start by introducing yourself
We are a family owned and operated restaurant in Alpine CA. Its myself (Lauren), my husband and chef (Ronny), and my mother in law Ronda. Chef Ronny has been in the industry for the last 11 years, where he has worked his way up from the bottom peeling potatoes, to being an executive chef, to now owning and running his own restaurant. Pre COVID- Chef Ronny again worked his way up to the executive chef position at Amici’s Ristro Bar. Just before COVID hit the owners of Amicis were in the process of selling and because of Covid, the sale fell through, so Amici’s unfortunately had to permanently shut their doors and San Diego went into lockdown. We went into that first lockdown knowing that Ronny would be looking for a job, once Covid was over, but we also didn’t know how long covid would last, there was just so many unknowns. So we packed up and decided to quarantine with all our animals at my in laws house. Fast forward to the middle of April and an AD came up for a restaurant for sale in Alpine, and as a family we decided to go look at it, It has always been a dream of Ronny’s to own his own Restaurant, where he could be his own boss and there was no limits of what he could do. So in the middle of April, we looked at the space that is now Alpine Social and it was the perfect fit for our very first restaurant! With the help of Ronny’s Grandparents, Ron and Shirley Simmons and Ronny’s Mom Ronda Mclauchlan… we put an offer in on the space and it was accepted! We took over my in laws dining room and turned it into Alpine Social’s war room and put pen to paper and got all the things done… the permits, the licenses, the staffing, the menus, the vendors, all of it! We made it all happen in 3 weeks. We are now here a full later and we have learned so much and are so excited about the future of Alpine Social. We have a great staff, a great support system and an amazing community who is rooting us on!

We all face challenges, but looking back would you describe it as a relatively smooth road?
I think with the pandemic, with the struggle of owning a restaurant, the best image I could provide is trying to off road with a bicycle. There hasn’t been weeks or even days were not struggling, Whether to find staffing, making sure we are following all covid recommendations by local officials, trying to find a happy medium in pricing with skyrocketing labor and food costs. It becomes a balancing act of what can we get done today?…this week?…this month? it forces you to look past the outdated cookie-cutter model of operating a restaurant and come up with truly unique ideas that sets you apart from other establishments. So to finish up your question there has been TONS of struggles, but it is how we handle them in the moment that make us better coworkers, managers, and a better place to be. We would not have learned so much if it were easy.

Alright, so let’s switch gears a bit and talk business. What should we know?
We serve chef driven modern American food. Well what does that mean Modern American? Chef Ronny takes classic American dishes from all around the country and spices them up with international flare and influence. Take our fish and chips for example. They are not your ordinary fish and chips and is one of our top sellers! With this dish chef Ronny takes a classic recipe and takes it south of the border with salt and lime cervesa beer batter, fresh dill, and a Smokey jalapeno tartar sauce. Or our BBQ shrimp po boy. In this dish chef Ronny takes bold flavors from the Deep South and mixes them with fresh and vibrant flavors from Asia and the south pacific. What sets us apart from others is the dedication to our community. Growing up in alpine we are very fond of this community and will always hold a special place in our hearts. We don’t just want to provide a service, we truly want to make it a better place for everyone. Whether providing first responders with free meals on the frontlines when they don’t have time to get a basic meal. Also being proactive in youth sports and programs to make sure kids are getting out and active. We are most brand wise of our service! We boast the friendliest and warming staff. We are very excited about what we do and it shows and rubs off on our guests. We serve high end, everything from scratch food, in a casual environment with no fancy pretenses. Come in and be you! We wouldn’t want to have it any other way.

Risk taking is a topic that people have widely differing views on – we’d love to hear your thoughts.
Running and operating a restaurant, like running any business risk is a necessary factor to expand growth. Especially in times like these. If you’re not taking risks you are subjugated to mediocracy. You are not being unique and separating yourself from the competition. The way I look at it if you’re not taking risks you’re doing the same thing over and over again and your result will be the same over and over again. Why would you expect a different outcome when you’re not trying anything new? Navigating the business world as a restaurant entrepreneur during covid every decision you make is a risk because of the overwhelming amount of unknowns. There is no precedent for this and business owners are finding themselves constantly restrategizing. It has been exciting and stressful all at the same time.

Contact Info:

  • Email:
  • Website:
  • Instagram: alpinesocialsd
  • Facebook: Alpine Social
  • Yelp: Alpine Social

Image Credits:

Zach Hollander with Epoch Visuals

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