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Ruth Fertel

Ruth Fertel (1927–2002) was an American businesswoman and restaurateur renowned for founding Ruth's Chris Steak House, which she grew from a modest 60-seat establishment in New Orleans into one of the world's largest upscale steakhouse chains. Born Ruth Ann Udstad in New Orleans, Louisiana, to an insurance salesman father and a kindergarten teacher mother, she graduated high school at age 15 and earned a bachelor's degree in chemistry with a physics minor from Louisiana State University at 19. After a brief teaching stint and various jobs including making draperies and working at Tulane University Medical School, Fertel, a divorced single mother of two sons, purchased the struggling Chris Steak House in 1965 for $18,000 by mortgaging her home for $22,000 to cover the purchase and initial costs, despite having no prior restaurant experience. Under her leadership, she innovated with a custom 1,800-degree broiler for searing steaks and insisted on finishing them with butter, renaming the venue Ruth's Chris in 1976 after a fire forced relocation while retaining the original lease's name stipulation. The chain expanded through franchising starting in 1976, reaching approximately 66 locations across the United States, Canada, Mexico, the Caribbean, and Asia by the time she sold the company in 1999, generating annual sales exceeding $200 million. Known as the "First Lady of Steak," Fertel received numerous accolades, including the Horatio Alger Award in 1995, induction into the DiRoNA Hall of Fame in 1999, and recognition as one of the top 50 entrepreneurs by the National Foundation for Women Business Owners. She died of lung cancer on April 16, 2002, in New Orleans at age 75, leaving a legacy as a pioneering female entrepreneur in the restaurant industry.

Early Life

Family Background and Upbringing

Ruth Ann Udstad was born on February 5, 1927, in New Orleans, , into a family of modest means with roots in immigrant heritage. Her father, Arthur Simpson Udstad, worked as an insurance salesman, while her mother, Josephine Jacomine Lannes, served as a kindergarten teacher. The family's circumstances were shaped by the economic hardships of the , which began just two years after her birth and influenced daily life in New Orleans during her childhood. Growing up in this environment, Fertel was instilled with a strong and an emphasis on and by her parents, values that would later define her approach to challenges. The modest family setting, combined with the broader societal struggles of the , fostered and from an early age, as resources were limited and self-reliance was essential. Her parents' dedication to her schooling reflected their belief in opportunity through knowledge, even amid financial constraints. In 1946, following her graduation from , Fertel married Rodney Fertel, with whom she shared interests in and outdoor activities. The couple had two sons, and , born in the late and early . Their marriage lasted until 1958, when it ended in after a judgment of separation based on Rodney's abandonment; the proceedings were dragged out in court for several more years. The dissolution left Fertel as a responsible for supporting her young family.

Education and Early Career

Ruth Fertel demonstrated early academic promise, skipping several grades and graduating from high school at age 15 before enrolling at in Baton Rouge. She earned a in chemistry from LSU in 1946 at the age of 19, graduating with honors. Following her graduation, Fertel pursued a brief career in education, teaching for one year at John McNeese Junior College in . She left the position after realizing it was not suited to her interests and soon transitioned to marriage and family life. In 1946, she married Rodney Fertel, with whom she had two sons, and spent the next several years as a homemaker. The end of her marriage in 1958 marked a significant turning point, leaving Fertel as a responsible for her teenage sons, with the process extending for several years. To support her family, she reentered the workforce as a at School of Medicine, where she worked under physician-scientist George E. Burch, earning an annual salary of approximately $4,800. This modest income proved insufficient to cover household expenses and her sons' impending college tuition, exacerbating her financial challenges in the early 1960s.

Professional Career

Acquisition of Chris' Steak House

In 1965, Ruth Fertel, a 38-year-old of two teenage sons with a background in chemistry and education, purchased the struggling 60-seat Chris Steak House in New Orleans for $22,000, financing the deal with her personal savings and a obtained by mortgaging her home in Gentilly Terrace, despite lacking any prior restaurant experience. Her scientific training provided transferable skills in precision and methodical processes, which she applied to mastering the restaurant's operations. The sale agreement contained a restricting the use of the "Chris Steak House" name to locations within Orleans Parish, a provision that would later influence branding decisions. Upon acquiring the restaurant in May 1965, with the first day of operation on May 24, Fertel immediately immersed herself in daily operations, personally handling tasks from butchering 30-pound beef loins to cooking on the establishment's infrared broiler, which reached temperatures of 1,800 degrees Fahrenheit. She hired a staff primarily composed of other single mothers, valuing their reliability and work ethic, and on the first night under her ownership, the restaurant sold 35 steaks at $5 each, served sizzling on 500-degree plates to enhance flavor and presentation. This commitment to consistent quality—focusing on USDA Prime cuts broiled to perfection—quickly fostered customer loyalty in a competitive local dining scene, turning the venue into a neighborhood staple known for its straightforward, high-end steakhouse fare. Fertel faced significant challenges in her first decade as owner, balancing the demands of running the business as a divorced while navigating the financial vulnerabilities of entering a male-dominated without a safety net. Early hurdles included a devastating and flooding from just months after the purchase, which tested the restaurant's resilience and her ability to maintain operations on a tight . Additionally, in the racially segregated context of New Orleans, she proactively hired employees for roles such as cooks and servers when many other establishments refused, contributing to gradual in the local sector amid broader civil tensions. These efforts, combined with her hands-on management and emphasis on quality, helped stabilize the business, though the constant financial risks underscored the precariousness of her entrepreneurial pivot.

Rebranding and Relocation

In , a devastating destroyed the original Chris Steak House location at 1100 North Broad Street in New Orleans, forcing Ruth Fertel to confront a major crisis just over a decade after her 1965 acquisition. The blaze, originating in the kitchen, rendered the building unusable and threatened the viability of Fertel's burgeoning business, which had become a local favorite for its high-quality steaks. Faced with the need to relocate quickly, Fertel turned to a nearby property she owned at 711 North Broad Street, previously used as a catering hall, but a non-compete clause from her original purchase agreement prohibited using the "Chris Steak House" name at any new site. This restriction, stemming from the 1965 sale by founder Chris Matulich, tied the brand exclusively to the original address. To preserve customer loyalty while complying with the legal terms, Fertel rebranded the restaurant as Ruth's Chris Steak House upon its reopening shortly thereafter in early 1977, effectively honoring the legacy of the original while establishing her own identity. In the immediate aftermath, Fertel focused on continuity to reassure patrons, retaining core menu elements such as the signature broiled steaks cooked at 1800°F with minimal seasoning of butter, salt, and pepper. The iconic "sizzle" serving tradition—platters heated to 500°F to keep steaks warm and audibly sizzling at the table—was also preserved, ensuring the dining experience remained distinctive and true to the restaurant's reputation. This rapid adaptation not only salvaged the business but solidified its unique character amid the transition.

Expansion and Sale of the Chain

Ruth Fertel began in 1976 with the first location in . This marked the start of rapid expansion, growing from a single New Orleans restaurant to 17 locations across the by 1987. By 1999, when she sold the company, the chain had expanded to over 80 locations, primarily in the U.S., with international expansion beginning in 1993, including locations in and , and further growth into in 1995. Fertel emphasized stringent business strategies to maintain consistency during growth, including sourcing premium USDA prime corn-fed from a single supplier for and personally spending up to a month training staff at each new site to ensure adherence to her standards. A signature element was the serving method, where steaks—broiled at 1,800°F in a custom oven—were placed on plates heated to 500°F to keep them sizzling hot at the table, preserving flavor and texture. Key milestones included steady franchising-driven growth despite challenges, such as closing the location in the late 1980s amid an downturn, yet achieving 10-15% annual expansion in 1987. In , Fertel sold a majority interest in the company to for $140 million, enabling further scaling under new ownership. She retired from active management in the late 1990s, having stepped back from daily operations by 1993 and fully retiring by 1997, while retaining a financial stake in the chain until her death.

Later Life

Philanthropy and Foundations

Ruth Fertel established the groundwork for significant charitable giving through her business success, particularly after selling Ruth's Chris Steak House in 1999, which enabled substantial support for educational initiatives. The Ruth U. Fertel Foundation, created through her will and operational since 2002, primarily focuses on advancing education in Louisiana, providing grants for programs spanning kindergarten through college, including public, private, and parochial schools, with an emphasis on high-impact scholarships and special initiatives for underserved students. The foundation is chaired by her son Randy Fertel and continues to award grants as of 2025. In the wake of , the foundation played a key role in recovery efforts by donating $1.2 million in 2006 to support replicable models of urban education in New Orleans. This contribution underscored Fertel's commitment to her home state's resilience and educational continuity. The foundation has also bolstered higher education in hospitality and related fields, notably funding the development of the Ruth U. Fertel Culinary Arts Center at as an expansion of the Chef Culinary Institute, which includes the student-operated Bistro Ruth restaurant named in her honor. The foundation further promotes culinary excellence via the Ruth Fertel Keeper of the Flame Award through the Southern Foodways Alliance, recognizing outstanding contributions to Southern food culture. Fertel's philanthropic vision extended to personal donations during her lifetime, driven by her experiences as a single mother, though detailed records highlight her foundational legacy in fostering opportunities for future generations in and .

Death and Burial

In 2000, at the age of 73, Ruth Fertel was diagnosed with , a condition attributed to her decades-long history as a heavy smoker. She had smoked heavily for over 50 years, a habit that ultimately contributed to her illness. Fertel battled the cancer for two years, during which her health steadily declined, resulting in reduced public appearances in the early . Despite this, she remained involved in her business affairs until her final days, when she was hospitalized on April 12, 2002. She passed away on April 16, 2002, at her home in New Orleans, Louisiana, at the age of 75. A funeral was held on April 19 at Lake Lawn , with visitation the previous evening and morning; the service was attended by family, staff, and business associates. Fertel was interred in in a custom she had commissioned in 1999 with her close friend and business partner Lana Duke, at a exceeding $500,000; the structure featured a deep-burgundy marble facade and was unveiled at a lavish party that year.

Honors and Legacy

Awards and Recognitions

Ruth Fertel received numerous accolades throughout her career, recognizing her pioneering role in the industry and her success as a female entrepreneur. These honors highlighted her transformation of a small into a national chain and her commitment to overcoming personal and professional challenges. In 1995, Fertel was awarded the Horatio Alger Award by the Horatio Alger Association of Distinguished Americans, which honors individuals who have succeeded despite adversity, aligning with her journey from a with no experience to a leading businesswoman. That same year, she received the Gold Plate Award from the International Foodservice Manufacturers Association (IFMA), celebrating her innovative contributions to the sector. Fertel was inducted into the Distinguished Restaurants of (DiRoNA) Hall of Fame in 1999, an honor bestowed upon restaurateurs for exceptional standards of quality and service, reflecting the enduring excellence of . Also in 1999, she earned the Award from the Chef Culinary Institute, acknowledging her significant impact on Louisiana's culinary heritage and New Orleans' dining scene. Her advancements for were recognized in the when she was named one of the Top 50 entrepreneurs by the National Foundation for Women Business Owners, underscoring her role as a in a male-dominated . Additional local recognitions in New Orleans included the Ivy Award from Restaurants & Institutions magazine in 1998 for outstanding leadership and the Executive of the Year award from the same publication in 1997.

Enduring Impact

Ruth Fertel's vision for has resulted in a global chain with 171 locations (145 in the United States and 26 ) as of November 2025, including a mix of company-owned and franchised operations. In 2023, the company was acquired by for $715 million, which now operates the company-owned locations while preserving Fertel's traditions. This expansion preserves her signature tradition of serving steaks on sizzling 500-degree plates, broiled in an 1800-degree oven—a practice she pioneered to ensure hot, flavorful meals that became a hallmark of the brand's experience. In recognition of her contributions to Southern cuisine, the annual Ruth Fertel Keeper of the Flame Award was established in 2000 by the Southern Foodways Alliance, with ongoing support from the Fertel Foundation. The award honors unsung heroes and heroines in the community, such as tradition bearers and innovators, and continues to celebrate individuals advancing culinary heritage each fall. Fertel serves as an enduring inspiration for women entrepreneurs in the hospitality sector, embodying resilience as a who transformed a small into a national powerhouse without prior industry experience. Her story has been highlighted in profiles of pioneering female business leaders, emphasizing her emphasis on hiring s for reliable service and her bold decisions that empowered others in the field. Her son, Randy Fertel, has perpetuated her philanthropic legacy as president of the Ruth U. Fertel Foundation, directing resources toward in , including programs for and student development from kindergarten through college. This ongoing commitment supports initiatives like culinary training expansions, ensuring Fertel's dedication to community and education endures through stewardship.

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