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Claire Archibald began her cooking career in Vancouver and Toronto at the age of nineteen. After moving to the San Francisco Bay Area she worked in the kitchens of Chez Panisse and Zuni Café, specializing in regional foods from the Mediterranean (France, Italy, Spain, Morocco) and the best of North American farm to table cuisine.
Then Claire saw the opportunity to build her own restaurant from the ground up; she moved to Portland, Oregon. As chef-owner of Café Azul, Claire recreated the regional dishes of Mexico about which she had become so passionate during her culinary travels to central and southern Mexico. Café Azul was named “One of the top 50 restaurants in the United States” by Gourmet magazine and Claire was twice nominated ‘Best Chef Northwest’ by the James Beard Foundation.
“My role as an educator for professional cooks is to provide students with the foundations to build their cooking technique and make informed choices for sourcing, menu development and food safety. I support students to develop their problem solving and teamwork skills to navigate the rewarding and demanding world of professional kitchens.”
