Today we’d like to introduce you to Chris Badeaux and Kristin Jensen.
How we got to where we are today I guess was the combination of movie fandom and culture. Chris was brought up in a home with Swedish culinary, and after seeing the movie Cocktail when he was 13, he decided that’s what he wanted to be. A bartender.
This led to that, working in Sweden, England he left for Los Angeles where he met Kristin Jensen in 2013. Kristin had always wanted to work with food, but found her way into bartending in Los Angeles and from there started working as a Beverage Director for various places. Kristin had become a level 2 Sommelier through NASA and Chris being the assistant beverage director then head down the same road and went through Court of Masters Sommeliers.
In 2015 they both moved on as a couple, and with a matured work relationship they consulted on wine lists, beverage programs and later took on the opportunity at Clayton’s Public House where Kristin serves as the AGM/Beverage Director and Chris as the GM/Beer Program along with the owner Tony Gower.
It’s been a blessing to be able to work with another couple at Clayton’s, the owners Elizabeth Peterson-Gower and Tony Gower. They bring a wealth of knowledge and expertise that Chris and Kristin have been lucky to draw from.
Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
The only smooth thing has been the whiskey. But to be honest, LA is a difficult city when it comes to finding available talent. There’s much BS that goes around with the “fake it til you make it” mentality in LA, but despite the bumpy road, we’ve been lucky enough to have found great talent which we’ve been able to retain throughout not just Clayton’s Public House.
We’re extremely proud of our staff and all the friends we’ve made along the way, and while we keep adding to the team we’re only getting stronger the higher we climb.
In 2017, our son Rye was born, and I would have to say that with both working in the restaurant industry, all things aside, that has been the biggest challenge and reward at the same time. Because no matter what, baby will always be boss.
Clayton’s Public House – what should we know? What do you guys do best? What sets you apart from the competition?
We are an American Gastropub with a turn of the century twist, a throwback to the last time downtown went through a sort of renaissance. And 100 years later we are building bars and restaurants like they were doing back then.
Our extensive beer program and cocktail program that also includes a comfortable bar with neighborhood driven pricing sets us apart from other places and compliments what already exists in the neighborhood. We have a large patio that dogs are allowed on (a big bonus for downtowners)
Tony Gower being from England has been able to make his mark with the Sticky Toffee Pudding, Fish & Chips and Shepherd’s Pie. The Harry Johnson cocktail has its touch of Scandinavian Aquavit. And that’s the beauty of the pub, a very diverse melting pot of ideas and culture.
What is “success” or “successful” for you?
I believe success is more of an attitude than anything. It’s subjective, and you feel it when you have it. I would take money out of the equation because it’s only one of many factors. Knowing that you did your best, that you’re proud of the work you put in, ultimately will bring you peace of mind. And that’s when you sit back with a nice pale ale and nod your head with gratitude. That’s success for both of us, the only difference is that Kristin would have chosen a nice amaro to sip on.
Pricing:
- Harry Johnson (cocktail) – $14
- Maud Wagner (cocktail) – $13
- Shepherd’s Pie – $15
- Fish & Chips – $15
Contact Info:
- Address: 541 S. Spring St, Los Angeles, 90013
- Website: www.claytonspub.com
- Phone: 2138634327
- Email: [email protected]
- Instagram: @claytonsdtla
- Facebook: https://www.facebook.com/claytonsdtla/
- Yelp: https://www.yelp.com/biz/claytons-public-house-los-angeles-2
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