CLAUD BELTRAN:
As a native to the Pasadena area, Claud Beltran is often known as one of Pasadena’s “Top Chef”. Beltran has an exotic mix of Mexican and Lebanese heritage, where passion, commitment to excellence, integrity, humor and a sense of adventure sums up his food.
Beltran went from being an engineer in the Aerospace industry to the culinary industry mentored by Master Chef Thomas Keller for over three years where he learned how to build flavors working at Checkers, Evo (olive oil) Company, and Beverly Hills Wine Merchant.
Beltran was Executive chef at Pasadena restaurants, Dickenson West, Restaurant Halie and Madeleine’s to Executive Chef/Co-Owner of the acclaimed Noir Food & Wine, which was named Zagat Best New Restaurant in L.A. in 2011. Chef Beltran received rave reviews for his cuisine by Irene Virbilla of Los Angeles Times and others, including a “top 50” food ranking from Zagat’s and Westways. In 2013 he was named in “Best Chef America” the first ever publication where chef’s were nominated by other chefs. In 2016, he took on a year-commitment as Executive Chef and opened Perry’s at the Constance Hotel in Pasadena where he introduced a California-Asian menu spanning dishes from Thailand, Vietnam and China, such as crispy spring rolls encasing braised duck, pork dumpling soup and green curry arancini.
Today, Beltran is Executive Chef & Co-Owner of The Eatery, Bacchus’ Kitchen (a seasonally changing, farmers’ market–inspired neighborhood bistro), Bacchus’ Live (featuring food, wine & music) and still runs his busy catering business, Claud & Co., which operates out of the ample kitchen at Bacchus’. Claud & Co. does weddings, galas and charity events and has been in Pasadena a long time so he knows every charity in town. He’s been very involved and ingrained in the city, and it all comes back to him. He was also responsible for producing the Pasadena Pinot Noir Festival & Mumbo Gumbo Festival.
Later this month Chef Beltran will say farewell to The Eatery as it transforms into the Tap & Kitchen. The Tap & Kitchen is the re-invention of the Eatery and opens in March serving a seasonal world cuisine that goes great with a ‘pint’ and conversation. Chef Beltran’s Pasadena restaurants, are homey neighborhood places with a warm and welcoming vibe that offers great quality delicious tasting food and wines. He wants it to feel like an intimate casual dinner party every night and changes his menus every month to keep them seasonal.
And on a national note, Claud recently competed on Food Networks Shows: “Beat Bobby Flay” and won on Guy Fieri’s show “Guy’s Grocery Games beating out three other Chefs
As a native to the Pasadena area, Claud Beltran is often known as one of Pasadena’s “Top Chef”. Beltran has an exotic mix of Mexican and Lebanese heritage, where passion, commitment to excellence, integrity, humor and a sense of adventure sums up his food.
Beltran went from being an engineer in the Aerospace industry to the culinary industry mentored by Master Chef Thomas Keller for over three years where he learned how to build flavors working at Checkers, Evo (olive oil) Company, and Beverly Hills Wine Merchant.
Beltran was Executive chef at Pasadena restaurants, Dickenson West, Restaurant Halie and Madeleine’s to Executive Chef/Co-Owner of the acclaimed Noir Food & Wine, which was named Zagat Best New Restaurant in L.A. in 2011. Chef Beltran received rave reviews for his cuisine by Irene Virbilla of Los Angeles Times and others, including a “top 50” food ranking from Zagat’s and Westways. In 2013 he was named in “Best Chef America” the first ever publication where chef’s were nominated by other chefs. In 2016, he took on a year-commitment as Executive Chef and opened Perry’s at the Constance Hotel in Pasadena where he introduced a California-Asian menu spanning dishes from Thailand, Vietnam and China, such as crispy spring rolls encasing braised duck, pork dumpling soup and green curry arancini.
Today, Beltran is Executive Chef & Co-Owner of The Eatery, Bacchus’ Kitchen (a seasonally changing, farmers’ market–inspired neighborhood bistro), Bacchus’ Live (featuring food, wine & music) and still runs his busy catering business, Claud & Co., which operates out of the ample kitchen at Bacchus’. Claud & Co. does weddings, galas and charity events and has been in Pasadena a long time so he knows every charity in town. He’s been very involved and ingrained in the city, and it all comes back to him. He was also responsible for producing the Pasadena Pinot Noir Festival & Mumbo Gumbo Festival.
Later this month Chef Beltran will say farewell to The Eatery as it transforms into the Tap & Kitchen. The Tap & Kitchen is the re-invention of the Eatery and opens in March serving a seasonal world cuisine that goes great with a ‘pint’ and conversation. Chef Beltran’s Pasadena restaurants, are homey neighborhood places with a warm and welcoming vibe that offers great quality delicious tasting food and wines. He wants it to feel like an intimate casual dinner party every night and changes his menus every month to keep them seasonal.
And on a national note, Claud recently competed on Food Networks Shows: “Beat Bobby Flay” and won on Guy Fieri’s show “Guy’s Grocery Games beating out three other Chefs
CLAUD AND CO. - Catering - Event Planning - Service Staff
BACCHUS KITCHEN - 1388 E. Washington, Pasadena 91104
TAP & KITCHEN opens in March, 2017, 488 N. Allen Ave., Pasadena, 91106
Chef Claud, CLAUD & CO. 626-349-9188
www.Claudandcocatering.com
[email protected]
BACCHUS KITCHEN - 1388 E. Washington, Pasadena 91104
TAP & KITCHEN opens in March, 2017, 488 N. Allen Ave., Pasadena, 91106
Chef Claud, CLAUD & CO. 626-349-9188
www.Claudandcocatering.com
[email protected]
