Sue and Alex Glasscock are the husband-and-wife duo behind luxury wellness retreat the Ranch, known for its transformative health programs.
Sue and Alex Glasscock
Sue, with a background in interior and garden design, as well as a passion for nutrition and nature, and Alex, who had a long career in mortgage finance and “was looking for something that was more spirited,” he says, combined their expertise to launch the Ranch Malibu in 2010.
Their vision was clear: to create a results-oriented retreat where guests could disconnect from daily stressors and focus on physical and mental rejuvenation.
Tucked away in the idyllic Santa Monica Mountains, the Ranch Malibu emphasizes fitness, nutrition, and mindfulness through daily hikes, yoga, plant-based meals, cold plunges, energy healing, and more.
This year, Sue and Alex expanded the concept to the East Coast with the Ranch Hudson Valley, designed by New York-based studio S.R. Gambrel.
Beyond their two locations, the Glasscocks have introduced pop-up programs in Vail, Colorado; Yellowstone National Park; and the Italian Dolomites, cultivating a brand that inspires people around the world to commit to their wellbeing.
Here, the pair detail how they’re rethinking wellness for a new era.
How did the idea for the Ranch come about?
Alex Glasscock: Sue’s from Michigan, and I’m from Texas. When we’d go back to visit our friends, we noticed we were decoupling from the cultures we grew up in, which were heavy in meat and alcohol. Being in Malibu, we were in a great coastal climate, and we had a lot of energy—we were eating more plants, exercising regularly, and being mindful about the way we were living. We realized there was a need for a retreat where people could unplug and be present but was also fun. We needed the program to be results-oriented so people would leave feeling and looking dramatically better. At that time in our life [in our early 40s], we wanted to do something meaningful that could help people without it being preachy or cult-like.
Sue Glasscock: I was never a spa person, but I’ve always been a nature person and I couldn’t find a place that had the components that would allow me to reset, which I typically like to do once a year by myself. There was a lot of thought coming from what I was looking for and couldn’t find.
The great room at the Ranch Hudson Valley, designed by S.R. Gambrel, juxtaposes neutral furniture with dark wood walls
How did you find the location for the Ranch Malibu?
SG: We were looking for a ranch-style building that also had strong architecture. It’s not easy to find that combination in Malibu, but we found this one through our realtor and friend. At the time, it wasn’t for sale, but we told the [owner’s] daughter, who had inherited it, that we wanted the property once her mom moved on.
AG: We tend to manifest things. When our parents would come to town, I would drive my dad to the house—it’s this old Spanish hacienda—so we could see what it looked like. Where the campus is now was once a children’s camp. One summer, I booked a tour with the camp director. They walked us through the camp as we asked things like ‘How big is your septic system? How many square feet do you have? What’s your occupancy?’ They were telling us about archery and painting, and we were asking about their structures and permits.
How did you come up with the programming at the Ranch Malibu?
AG: We knew we wanted to have a choreographed schedule from morning until bedtime. That’s how we were going to ensure results. We talked about it a lot because we had the idea in 2004, but we didn’t open the ranch until 2010. We kept refining it. We selected practitioners we wanted to be part of our program, and they started giving their input and then it morphed into what it was when we began.
Abundant greenery leads the way to La Roma guestroom at the Ranch Malibu
The Ranch is more than a spa. How do you define it?
SG: So many people are looking for a silver bullet. They want a pill or a specific diet, and that doesn’t work longterm. We’re not a traditional spa because we want to approach wellbeing in baby steps. It’s the small things we do for our wellness journey that become successful in the longterm.
What are the design details behind the Ranch Malibu?
SG: The original structure, which is our house, was built [as a hacienda] by a famous silent screen cowboy who had fallen in love with the Spanish vernacular while filming in Spain. We wanted to stay true to the origins of the property and its architecture. Some of the other buildings [on the campus] had more of a board and batten design that came about later in California. It’s a bit of a blend of both. And, of course, we wanted to let nature speak to people more than the design, so it is very simple.
Why did you want to expand to the East Coast with the Ranch Hudson Valley?
AG: We had pent-up demand in Malibu, and we were open to another location if it was right. Our friend Michael Bruno, who owns the Valley Rock Inn, kept telling us about a property [owned by Ukrainian nuns] that was for sale in Sloatsburg [New York]. We went with Michael to look at it, and as we pulled up, we were blown away. We stepped inside, and we were pinching each other like, ‘We’re doing this.’ It’s this 40,000-square-foot mansion built in 1904 with a stone façade, slate roof, and concrete and steel construction. The sisters did a beautiful job maintaining it. We [decided] we could carve it up into 25 suites and use the great room as our fitness studio. We added a solarium, redid the outdoor pool, and have a beautiful sloping lawn down to the lake.
Warm wood paneling wraps the bedroom in the Hamilton suite at the Ranch Hudson Valley
Why did you choose to do plant-based menus at both locations?
SG: The reason we do plant-based—not that we’re telling people they should be vegan—is because it takes out the inflammatory possibilities of gluten, dairy, and sugar. So people can take out all those food categories and see how they feel. It gives people a platform to jump off.
AG: The food is nutritionally dense, so you feel fuller than you ever could have imagined being on a baseline of 1,400 calories a day, and the texture, presentation, and volume of food is impressive. One of the takeaways is that people go home and eat more Ranch-like and more plant-based.
What is it like doing business as spouses?
SG: We had to designate lanes because we were crossing over, and it was complicated. [At times], I’d wear my cofounder hat instead of creative director or wife hat. It took practice, and we are better at it now.
After 15 years helping people find a balanced lifestyle, what is your greatest takeaway?
AG: Giving people their health and longevity has more value than a return on a monetary investment.
SG: I am quite introverted, so a huge gift has been community because I tend to pull away to be by myself. It has also taught me the value of human connection with people in different places in their lives. I’ve learned to be a better listener and to appreciate people’s struggles and how it is a reflection of myself. I learn from every single one of [our guests]. We live on the [Malibu] property, and I go down every day. It brings me joy.
This article originally appeared in HD’s July 2024 issue.
