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Meet Claudine Marshall of 2 French Chicks in Agoura Hills

Today we’d like to introduce you to Claudine Marshall.

Born and raised in Paris, France, Claudine Marshall embarked on her American journey in the 1970’s. She had been dreaming of the United States ever since she was a little girl and had no idea what a cultural shock it would be when she moved to Boston while expecting her first child, after receiving her Master of Psychology from La Sorbonne.

In Boston, she found herself exploring the City for a week to find leeks at an Italian market, and walking endlessly to discover the Brazilian town. The City was quite an experience, and it was there that she realized she had a future in the culinary arts. From that point forward, following her corporate career-driven husband, she discovered in Holland that France was not the only country producing cheese; she learned how to prepare manioc and serve papayas and mangoes with shrimp in Senegal and the Ivory Coast, and she mastered tagines and couscous in Morocco. While in England, she made French pâtés and apple tarts, and when she made it back to Paris, she befriended an Indian chef who taught her the secrets of garam masala and ginger.

After so many years of traveling around the world, Claudine found herself back on the East Coast in New York. At that time, she opened “Le Radis Blanc,” a small French bistro which quickly became the local cantina. Through the restaurant, she had the opportunity to befriend amazing French chefs who shared the secrets of foie gras, confit, and soufflés. When her grown children moved to the West Coast twelve years ago to pursue their own careers, she followed them. From The Belvedere at the Peninsula Hotel in Beverly Hills to the giant kitchens of residential dining at California State University, Northridge, Claudine kept developing her culinary skills and sharing her passion for food, entertaining, and events.

She now runs 2 French Chicks, a Private Chef and Catering Company. If you have no time to cook, 2 French Chicks will stock your refrigerator and freezer with ready-to-eat goodies for a week. If you have children, 2 French Chicks will prepare organic baby food and tailor menus to your children’s ages and tastes. If you need to lose weight, 2 French Chicks’ special dishes will help you through your journey. If you have special dietary needs (diabetic, no salt, gluten free…), 2 French Chicks is here for you with the support and guidance of a great dietician. If you are entertaining a small group or a crowd and don’t know where to start; have unexpected clients to impress; are opening a new store; or want to throw a memorable baby shower, birthday party, or international dinner—whatever your needs—2 French Chicks does it all: planning, shopping, cooking, and clean-up!

Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
Starting your business is never a smooth road.

This time around, the worst struggle was the departure of my partner 4 months after the launch of the company when we started to have quite a few bookings.

She moved back to France!

2 French Chicks – what should we know? What do you guys do best? What sets you apart from the competition?
We do:
Traditional Catering
Films and commercials on set meals
Wine Pairing Dinners
Concierge Chef
Special Diets
Cooking Classes
Maman Gourmet ( A line of organic baby food)

No matter the service, we always start with an in-person consultation with our clients and work together on their needs, tastes, theme, budget, décor, and menu.

Each assignment is tailored planned.

We cook for one, we cook for a crowd and everything in between!
I believe we are different because of our versatility and our personalized approach to each client.

We can serve a crowd under a makeshift tent in the middle of film equipment and the next day, pass hors d’oeuvres at a mansion in Beverly Hills.

We love good food and are comfortable with any kind of cuisine: French of course, but also Mexican, Indian, Asian, Southern and Barbecue, Italian…We can take you where ever you like.

Chef Claudine draws her inspiration from her globe-trotting life. She is also trained as a sommelier.

We are most proud when we participate in the success of a life event and help make memories.

What is “success” or “successful” for you?

Very basically, when you reach the amazing turning point of supporting yourself!

And obviously, the fact that clients hire you back and again…
Recognition by your peers of course and being able to teach and share your knowledge.


  • -We work within our client budget rather than offering “cookie cutter” templates.
  • -We can offer a $15 meal all the way to over $100 meal, based on our client’s needs and budget.

Contact Info:

Image Credit:
Food Network for one, everything else is mine

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