Hidden Gems: Meet Anthony Jacquet

Today we’d like to introduce you to Anthony Jacquet.

Hi Anthony, it’s an honor to have you on the platform. Thanks for taking the time to share your story with us – to start maybe you can share some of your backstory with our readers?
I started out seeking a career in the culinary arts after cooking at home watching PBS specials. As I honed my skills at home while going to college, I decided I would try Culinary School at CCA in San Francisco after I graduated from SDSU. But first, I needed to see if I liked restaurant kitchens rather than just cooking at home. I got a job in the Gaslamp in San Diego and I fell in love with kitchen life. The camaraderie in the kitchen, the intensity, the creative nature of the job and the competitiveness. I went to work in La Jolla for another year and then head to San Francisco.

My dream was always to open my own restaurant, but I had to learn my way. I worked under great Chefs that mentored me in San Francisco, Santa Monica, and finally at the Getty Center back in Los Angeles.

I took my first Executive Chef job in the Hollywood area working for Rick Caruso’s restaurant. I spent 9 solid years there until deciding to strike out on my own. That is where Claudine was born. I partnered with a friend, Lea Newton, who is an expert in baked goods and pastries. Claudine is named after my sister who lost her battle with cancer but was a huge inspiration for me becoming a Chef. Growing up in the Valley, I always wanted to improve the culinary landscape in the area so instead of looking for more saturated areas over the hill, I wanted to concentrate our search in the real Valley. An opportunity popped up in Encino and the rest is history.

We have been open for 6 years now serving our community with love and care for the people in our area. We serve quality and simple ingredients that are expertly crafted by Chefs that have spent most of their lives cooking professionally.

I’m sure you wouldn’t say it’s been obstacle free, but so far would you say the journey have been a fairly smooth road?
It definitely has not been a smooth road. It is one thing to run a kitchen as an Executive Chef and another to own a business in Los Angeles. There was a lot to learn from the business perspective, dealing with architects, construction, landlords, finding investors, and then the city. There was the idea of the food being the focus, but then learning the business side of things and HR side of things and really getting our Art to balance with the Commerce. That was the key. And we struggled for the first few years but were able to surround ourselves with an amazing mentor group and an outstanding CPA to get us on track.

Thanks for sharing that. So, maybe next you can tell us a bit more about your business?
We are a community-focused restaurant…like the best neighborhood cafe where everyone meets for breakfast and lunch whether it be moms meeting after dropping kids off at school or friends and families meeting up for brunch on the weekends. These are the moments that make people happy, and they’re the moments that we make fresh at Claudine every day. We’re answering the question of “where should we go” for our neighbors every time they’re craving something good.

Our menu sits comfortably in the middle of classic comfort food and the multicultural flavors of California. The flavors are familiar, inspired by the recipe boxes of our friends and family; from classic breakfast plates to spicy chilaquiles to savory miso sauce on fresh salmon.

The common thread between all the dishes from our kitchen is care. We put care into the recipes, making even the simplest plates shine. We put care into the ingredients, choosing wholesome ingredients that taste good, are good to eat, and are better for you. And we put care into the preparation, making sure every plate is just right.

Where we are in life is often partly because of others. Who/what else deserves credit for how your story turned out?
Absolutely. First and foremost is my wife Nicole and my twin daughters Ava & Amalea. They are the support system and the inspiration for what I aim to achieve in building this brand.

Lea Newton is my business partner, our pastry chef, and a great friend. She is unrelenting and willing to take on all the challenges we face together.

Tancredi DeLuca is the owner of 6 restaurants here in LA and has always and continues to challenge me not only as a chef but as a restauranteur.

Francisco Alvarez is the Director of Operations of Riot Games and has helped me in more ways than I can imagine in becoming a well-rounded human being stemming way back from when I worked as his Sous Chef.

Barney Brown the first real chef that I worked for while in Culinary school who helped shape the Chef I am today.

Amit Kleinberger is CEO of Menchies and played a huge role in modeling our store in a better light.

Mario del Poro is the founder of Mendocino Farms who has popped in on occasion and spent time with us to help shape our menu and perspective

Chris Greanias our CPA who has since passed away who helped get our finances disciplined and under control.

Contact Info:

• Website: www.claudinela.com
• Instagram: @claudinekitchen
• Facebook: @claudinekitchen

Image Credits
Ryan Tanaka Kevin Mata Veronica Kablan