Claudine Ryan, Executive Chef
I am a trained chef with years of experience in catering, culinary instruction, and food & nutrition media (CHOW and EatingWell magazines).
My themes focus on slow, seasonal, local, delicious foods -- healthy by their very nature. We are lucky to live in the city of San Francisco, surrounded by some of the best local produce options (and longest seasons) in the country, along with a city that votes with its pocketbook for environmentally-friendly food choices -- giving us some of the best selections in the country of organic and sustainable foods. I find it to be a pleasure to discover and celebrate these foods as they are available -- for optimal flavor and enjoyment as well as optimal health.
My love of cooking -- and healthy eating – also resonates at home everyday. As the mother of three young children, I constantly think about the best ways to help establish a healthy eating foundation for them. I'm challenged by keeping up with the ever-changing nutrition news and avoiding the confusion of food marketing messages by going to the source for ingredients whenever possible.
Most importantly, I always keep in mind the goal of creating a truly enjoyable food experience for my family, friends, and customers.
Andy Ferguson, Kitchen Director
Andy brings nearly 30 years of amateur and professional restaurant, catering, and cooking experience to the kitchen, along with a palate that was born into the Berkeley based food-revolution of the 1970's. In the era of the TV-dinner, Andy had the good fortune to grow up eating scratch-cooked food sourced at and inspired by Berkeley's now famous "gourmet ghetto": The Cheese Board Collective, Peet's Coffee, Chez Panisse, and the nearby Monterey Market, among others.
Starting as assistant to a London caterer in the early 1980's, Andy discovered a love for restaurant quality food service and preparation that has seen refinement in settings ranging from a French country kitchen in the heart of Burgundy near Meursault and Pommard, to Cafe Fanny, the Chez Panisse offshoot that helped revolutionize the American taste for lattes, cappuccinos, and levain toast. After 12 years away from the Bay Area, Andy is very happy to be a San Francisco locavore, cooking and eating fresh, seasonal food from the area foodshed.
Support Staff
We are supported by a group of consistent, professional, reliable assistant staff of assistant chefs, servers, and dishwashers who help to ensure a fabulous experience with Claudina's Kitchen.
