CLAUD BELTRAN

Passion, commitment to excellence, integrity, humor and a sense of adventure - these words begin to sum up Claud Beltran. Growing up in Los Angeles, Beltran was always fascinated with food. Cooking his first meal of pancakes and eggs at age five, Beltran remembers helping his grandmother cook throughout his childhood. It was an early passion that was sidetracked and almost not realized.

An exotic mix of Mexican and Lebanese heritage, Beltran was exposed to a variety of ethnic foods at an early age by his working parents. He credits them with taking him and his two sisters to all types of restaurants as children, from fine dining to cafes. They nurtured his talents and encouraged Beltran to follow his passion.

Graduating from high school in 1982, multi-talented Beltran was immediately hired to build x-ray equipment at a local company and was then hired away by Northrop, where he worked in the R&D department. For seven years, Beltran built navigational systems while dreaming of becoming a chef.

At age 24, the congenial Beltran found his soul mate, and soon to be wife Julie. He enjoyed cooking for her and their friends and his reputation for great food, wine and parties became local knowledge. More than once, friends encouraged him to follow his dreams.

He enrolled in U.C.L.A.'s culinary extension program and had completed his first year when he was taken to Checkers. Master chef Thomas Keller was in residence at that time and turning out some amazing dishes. Beltran was "blown away".

Thinking that he was getting a late start at age 26, he made the decision to look for a position with Keller. After contacting Keller and finding out there were no openings, Beltran made the rounds to other top chefs in Los Angeles, hoping to find a place to learn and be mentored. When no one was hiring, Beltran again called Keller and told him, "Give me a week to show you what I can do".

That week turned into a full-time position that lasted more than three eventful years. Mentored by Keller, Beltran remembers working six days a week, eight hours on the clock and another eight hours on his own time - loving what he was doing and absorbing all he could.

Working the line with Keller, Beltran gained experience with the best of the best - produce, meats and poultry, caviars and specialty products - with a menu that changed daily. His efforts were recognized as he moved from prep cook through the ranks to breakfast / pantry chef and eventually to sous chef under a new executive chef.

Beltran rejoined Keller as sous chef and manager at Evo (olive oil) Company and at the Beverly Hills Wine Merchant (private dinners) and catering. This was an incredibly exciting and inspiring time for Beltran; and also coincided with the food revolution in Los Angeles. Celebrity chefs were being made and Keller was at the top of the list. The wine dinners gave Beltran a chance to experiment and create dishes not possible in a hotel restaurant setting.

When Keller moved on, Beltran was offered the position where he remained until fate intervened and he met Pasadena's premier caterer Barbara West. He became executive chef of her company, which became the foundation for her Pasadena restaurant Dickenson West. Launched in 1992, Beltran received raves for his cuisine from the Los Angeles Times and others, including a "top 50" food ranking from Zagat's.

In late 1997, Beltran left to pursue another avenue in the food industry and became a consultant/executive chef for Cacique Cheeses. He was responsible for creating menu and recipe ideas and continues in this capacity today.

Fans from Dickenson West hunted Beltran down and lobbied for him to open his own place. After an exhaustive search of more than two years, Beltran was approached by the owners of the landmark Pasadena Playhouse complex. For Beltran, it felt like coming home. He envisioned a transformed space that was understated, elegant and comfortable; a place where he could offer an inspired collection of wines to complement his "new American" style cuisine. Irene S. Virbilla graced the restaurant with a very favorable review after only a six moths of opening.

Moving on to a of year running the Executive dinning room at Warner Brother studious cooking for the stars Claud moved back Pasadena to help friends re-vamp and re create Restaurant Halie were again the Los Angles times awarded him with praise for well prepared and thought out food . To balance home life and work Claud has returned to cater many events around Los Angles. From weddings to wine tasting dinners centered around a favorite collection he is there "have pans will travel ".

Married in 1989 to the other love of his life, Julie, they have two girls, Susie and Keely, ages seven and ten. He enjoys collecting (and tasting) wines while listening to blues and jazz.

Beltran hopes to inspire and mentor young adults by teaching and lecturing at local schools and youth organizations. He would very much like to help pave the way for the next generation of chefs, the way he was mentored by Keller. He also envisions another venture in the future - an authentic Mexican restaurant in tribute to his heritage.

Asked why he does what he does, Beltran stated simply, "I love to make people happy and have fun, being a chef allows me to do both." He plans to continue making long-term fans and friendships as the curtain rises daily on yet another culinary adventure.

Stewart Suckling

Stewart is responsible for the day to day business management of Claud & Company, including client contact, bookings, and management of the enterprise.

Stewart is not new to running a successful business, both small and large. Stewart has run a strike services business since 1990, followed by creating a land development company. Stewart successfully increased clientele in a construction disbursement company, through his marketing and excellent client communication.

His excellent relationship with clients demonstrates his commitment to ensuring satisfaction. With experience in marketing, business development and partnerships, Stewart continues to improve the company's reach in the community and increasing the number of satisfied clientele.