Claude’s Prime Seafood advertises that its doors open at 4 p.m. every day, but in the restaurant business, its staff is on-the-clock 24/7.
The Perrysburg-based restaurant, located at 5103 Levis Commons Blvd., gives northwest Ohio a taste of fine dining through the highest quality ingredients, a 36-seat bar, hand-crafted wood tables, intentional menus, and more.
A glimpse into the kitchen
To make for a smooth service with hundreds of guests dining at the space each evening, Justin Thomas, Claude’s executive chef, shared that organization is key to managing chaos.
Having 75 percent of your day planned is what the chef, who also goes by JT, strives for.
From the prep team coming in bright and early and the staff checking on deliveries to looking over special menus and getting ready for evening service — these are just a few of the team’s day-to-day responsibilities.
“We do everything daily,” he added. “Sauces have to be made … lines need to be stocked, [and] fish has to be cut. When four o'clock hits … be ready.”
A couple of hours working on a kitchen line will tell you whether this kind of career is right for you, the executive chef said, noting that during service, “There’s no talking. It’s, ‘Yes, chef.’ Every call back is called back.”
Chef JT said he’s the last person to see all the food before it goes out, and if a sauce is broken, the fish on the plate hasn't rested long enough, or if the dish tastes or looks wrong, he’ll make sure it's remade so guests are offered Claude’s very best product.
The fine-dining industry is not for the faint of heart, the seasoned chef explained, due to the intense and fast-paced nature of the field.
“I fell in love with it just being a dishwasher back in the day,” chef JT shared, adding that he’s been working in kitchens for over 20 years. “I’m addicted to it. I could not do anything else.”
When it comes to menu development, chef JT said it starts with plenty of research and development, before testing various dishes with both local and seasonal ingredients.
“I’m a big seasonal chef,” he added, noting that throughout every season he intentionally sources sustainably-raised products for Claude’s menu.
Zach Moser, the sous chef at Claude’s, said working alongside chef JT is exciting since their cooking styles are so different — which brings out both creativity and innovation in one another.
“He’s more like Italian with pasta … kind of the classic dishes,” he continued. “I’m more of the Florida, Hispanic food, [and] vibrant food… It’s kind of fun to feed off each other’s ideas.”
Since chef Moser grew up in Florida, he said he didn’t truly experience developing seasonal menus.
Working in Claude’s is where he began to thrive — creating tropical dishes with his Sunshine State background in mind.
The industry is more diverse than you may think, the sous chef said, with people coming from all walks of life — some chefs are classically trained while others sort of naturally, or even accidentally, fell into the field.
The front-of-house
The kitchen’s ability to produce seasonal and refined plates wouldn’t be possible without its front-of-house staff.
Tammi Kettman, the restaurant group’s event coordinator, said her main priority is to make sure Claude’s customers are taken care of.
“I like to form relationships with clients,” she added. “You want to gain trust and I genuinely want the customer to get the most for their money and have a great experience.”
Even if some of these guests only dine with Claude’s once a year, Kettman said, checking in, catching up, and forming genuine working friendships with these clients is essential.
From attending appointments and answering questions to planning weddings and bridal showers, Kettman’s responsibilities put the clients first.
“My whole mindset is that I’m the client’s advocate,” she continued. “If they want the sun, the moon, and the stars, I'm gonna figure out how to make that happen.”
If there’s a slight hiccup during an event, Kettman said you’d go to her — doing all in her power to make things right.
The event coordinator shared exciting updates for the future of Claude’s, including having a set core menu along with a rotating specials menu and redoing the restaurant’s patio space.
Anna Crumrine, Claude’s general manager, agreed with Kettman’s mindset that the client comes first, sharing that the restaurant acts as a neighborhood spot with many regular diners.
To manage the space, the general manager said energy, positivity, and good communication is needed.
“We get together every night and we have pre-shifts, so we talk to the staff about what to expect for that evening [and] how we're going to manage it,” she explained. “We talked about table turns and the amount of guests we're going to have at a certain amount of time … Managing how long tables are going to be, when to get orders, when to not get orders, things like that.”
In the restaurant industry, things are bound to go wrong, she noted, but going above and beyond for guests is what set Claude’s apart.
“Don’t sweat the small stuff,” the general manager said. “[We’re] making sure that anytime something does go awry, that we are just being hospitable and making sure that we're taking care of the issues. Really listening to the guests and what they want is super important.”
Crumrine added to Kettman’s point of menu changes, sharing that Claude’s is working on different cocktail infusions, adding new wine selections, and more.
Restaurant recipes
The team at Claude’s focuses on the very minute details of its guests’ dining experience, making sure intentionality and seasonality is shown on each of its plates.
Recipes this week highlight a few components from the restaurant's beloved dishes — like an Al Pastor Marinade used in its swordfish taco along with a Chive Oil used to finish its lobster ravioli and salmon dish with mushroom risotto.
This al pastor marinade is great for seasoning various cuts of meat, like pork or chicken, along with any type of fish.
Claude’s swordfish al pastor tacos are one of the items featured on the restaurant’s summer menu that debuted on Tuesday.
Chive oil is a simple way to add a pop of color to a dish, and a unique way to utilize the bright herb that is typically chopped up for a garnish.
These two recipes bring a taste of Claude’s to your own home, ultimately elevating your space and turning it into a fine-dining oasis.
Al Pastor Marinade
Yield: 2 quarts
Total Time:45 minutes
Ingredients:
15 guajillo peppers soaked in white vinegar for 30 minutes
1 bunch cilantro
15 garlic cloves
1 pineapple, diced
1 onion, diced
3 jalapenos, sliced
1 tablespoon cumin
1 tablespoon paprika
Salt and pepper to taste
The juice of 15 limes and 4 oranges
Directions:
Soak the guajillo peppers in white vinegar for 30 minutes.
While the peppers are soaking, juice your citrus and set aside.
Then, roast 15 garlic cloves, 1 diced pineapple, 1 diced onion, and 3 sliced jalapenos for 8 minutes at 300 degrees.
Once soaked and roasted, add ingredients to the blender along with the cilantro and citrus juices.
Blend until smooth consistency is reached.
Add cumin and paprika and pulse until combined. Season to taste with salt and pepper.
You can use this marinade to make Tacos Al Pastor, add to pork, chicken, fish, and more.
Source: Justin Thomas, executive chef at Claude’s, adapted by Maddie Coppel
Chive Oil
Yield: 1 cup of oil
Total Time: 10 minutes
Ingredients
1 packed cup of chives
1 cup canola oil
Directions:
Place chives in a strainer and run hot water over them for about 2 minutes to soften and remove the chlorophyll taste.
Place a strainer with chives in an ice bath to stop the cooking process.
Drain the cold herbs and squeeze as dry as possible. Use scissors to cut into small 1-inch pieces. Note: Chopping some herbs causes them to oxidize and darken.
Place half the amount of herbs in a blender with just enough oil to cover. Turn the blender on medium speed to start herbs to blend, if they are not moving freely add slightly more oil so they will.
Turn the blender on high and blend for 1 minute. Add remaining herbs and oil and blend for another 2 minutes until completely smooth. Place in an airtight container and refrigerate overnight.
Place a piece of cheesecloth over a container. Place the puree in the cheesecloth and let the oil filter through for about an hour. Discard the cheesecloth and remaining puree.
Don’t wring out the cheesecloth, you will cloud the oil. Transfer oil to an airtight container and refrigerate.
It will hold for about 5 days before it starts to discolor and can also be frozen for later use.
You can use chive oil to finish dishes, brighten dinner plates, and more.
Source: Justin Thomas, executive chef at Claude’s, adapted by Maddie Coppel
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