I am a San Francisco native, and come from a very food oriented family.  From my uncle who collected mussels and brewed his own beer, to my mother who held the official title of “Cherry Pie Queen,” all of my childhood memories have a scent or taste associated with them.  Naturally, I found myself helping in the kitchen at a young age and never really left.

Upon graduating from college, I took a life-changing trip to Italy, where after taking cooking classes in Tuscany, I decided to take my hobby to a professional level.  I enrolled in the California Culinary Academy, and while there landed a job as a line cook at Fringale restaurant, a well regarded French/Basque bistro in the South of Market district, where I continued to work until graduation.  Following another inspiring trip to Italy, I went to work at Delfina, an influential California/Italian restaurant in the Mission district, where I developed a profound respect for quality ingredients and expert techniques.  In 2005, I left Delfina to be the opening sous chef at Ottimista, an Italian wine bar and restaurant in Cow Hollow, where I gained a deeper understanding of how a well-run kitchen functions, and should be stocked and managed.  All of these experiences have helped me further develop my culinary skills and shape my own personal cooking style and philosophy on food.  I love good food and I love making good food accessible and enjoyable, which I hope to do for you through Melissa Claire.