Claire May, who is founder and owner of Chef and Company, always knew that someday food would become an integral part of her life. Growing up in the Orient, she can still remember the smells of soya glazed squid and corn being barbecued by the side of the road; hole in the wall eateries with vats of steaming noodles and large tanks of moving crab and lobster.
Claire started her career by working in the front end of restaurants: learning the ins and outs of the service industry, how to give patrons an experience to remember, and how to make the elusive perfect martini. She couldn't resist the lure of the kitchen and she enrolled in the Pierre Dubrulle International Culinary School in Vancouver, British Columbia.
Upon completion of the program, Claire was chosen to work alongside the illustrious John Bishop of Bishops Restaurant in Vancouver. Under his tutelage and the watchful eye of Chef Dennis Green, she blossomed. After a two year stint as Executive Sous Chef at a private golf club, Claire began catering and found it perfectly combined her experience in service with her culinary wizardry.