Jan Claudio

Background

About Jan Claudio

Originally from Bayamón, Puerto Rico. Chef Jan Claudio’s passion for food began when he was cooking food with his grandmother at an early age. He moved to Miami, Florida, where he lived for eight years and attended culinary school at Johnson & Wales University and studied Culinary Arts & Food Service Management. Following his education, Claudio worked with Samba Brands Management Sugarcane Raw Bar & Grill and their Italian sister restaurant Bocce, where he was mentored. During this time, it was when Claudio fell in love with Mediterranean cooking, but especially Italian food. Following his time at Bocce, Claudio joined Scarpetta by Scott Conant at the Fontainebleau in Miami Beach as Executive Sous Chef before moving to Los Angeles to work with SBE. Moved to Los Angeles as the Chef de Cuisine of the Mondrian Hotel in West Hollywood, after changing the concept of the restaurant and rebranding it he started to move within the company. He became the Executive Chef for SBE’s critically acclaimed restaurants Cleo 3rd St and then later Katsuya in Brentwood. Worked on and helped develop fast casual concepts for C3 from SBE, Krispy Rice, Sam’s Crispy Chicken, Umami Burger, and vegan concept Plant Nation. Later as the Executive Chef at Hotel Figueroa in Downtown LA. He developed all three concepts for the hotel: Sparrow Italia, Café Fig, and La Casita, under the Noble 33 hospitality group. This project for Claudio was very special since every concept was built from zero and he was able to express his knowledge through different cuisines in each restaurant such as Italian (Sparrow), American Eatery (Café Fig) and Mexican Street Food (La Casita). After this venture he was given the opportunity to work with Soho House as the Head Chef of their Mediterranean concept Mandolin Taverna. Claudio has taken upon himself to understand all Soho Houses in LA spending his time in West Hollywood, Holloway and Cecconi's. Eventually obtaining the Executive Chef position of Soho Warehouse, where he is currently overseeing all food elements in property. Claudio has been making seasonal changes throughout the menus and giving an Italian-Mediterranean flair to the house food concept.