Clara’s Canning Company was founded in 2013 by Chef Ona Lee in Los Angeles, as a tribute to her grandmother, Clara—a farmer’s daughter, wife, and mother of ten. Ona's childhood summers in eastern Washington were spent on family farms with Clara, engaging in canning, baking, cooking, sewing, and watching soaps. These experiences instilled in Ona a deep appreciation for traditional foodways and their impact on homes and communities.

A fifth-generation Washingtonian, Ona began her culinary career at 14, working at Panos Kleftiko Greek Taverna in Seattle's Lower Queen Anne neighborhood. There, she learned the importance of passion in cooking and the existence of secret recipes. In 2007, she joined Emmett Watson’s Oyster Bar in Pike Place Market, where daily tasks included gathering fresh produce, fish, and bread from local stalls. By 2008, Ona moved to New York City, becoming the first cook hired to open The Manhattan Inn in Greenpoint, Brooklyn, where she helped build the kitchen from the ground up.

Ona's culinary journey continued at the Michelin-starred Spotted Pig, working under Executive Chef April Bloomfield and Chef de Cuisine Ralph Johnson. She honed her skills across various stations, participated in whole animal butchering, pasta, and braising lessons, and supported recipe testing for Bloomfield's first cookbook. In 2012, Ona relocated to Los Angeles to serve as morning Sous Chef at The Pikey, Ralph Johnson’s first solo venture.

The passing of her grandmother in 2013 inspired Ona to establish Clara’s Canning Company, focusing on providing the community with hyper-local, farm-direct sources, recipes, and education in food preservation and storage. The company aims to be a home for anyone interested in excellent food, sustainability, and self-sufficiency—whether through the blog, products, private cooking, pop-ups, classes, or social media.

In 2015, Ona returned to Washington to care for her terminally ill father. After his passing in 2017 and the birth of her son, Lloyd, Ona relaunched Clara’s Canning Company in Whatcom County in 2019. In 2024, seeking new opportunities and inspiration, Ona relocated Clara’s Canning Company to Rio Arriba County, New Mexico. Currently, Clara’s is thriving, offering blogs, pop-ups, classes, homesteading resources, and a vibrant social media presence where we teach you about food from the ground up. Having found a new home and community in Rio Arriba County, Clara’s Canning Company looks forward to connecting with you.

Thank you,

Chef Ona Lee