Resume

Ona Lee is a 5th generation Washingtonian and began her career in food at Panos Kleftiko Greek Taverna in 2004 at the age of 14. Panos was a beloved, very authentic, greek family restaurant in Seattle’s lower Queen Anne neighborhood. She received hard lessons in scrubbing octopus out of pots, found out that secret recipes actually exist, and food should come from passion.

In 2007 Ona began working at Emmett Watson’s Oyster Bar in the Pike Place Market. Where gathering produce, fish, and bread was a daily chore within the stalls. Shucked 5 gallon buckets of oysters while grilling salmon, and expediting tickets.

Ona Lee moved to NYC in 2008, and was the first cook hired to open The Manhattan Inn of Greenpoint Brooklyn. Learned to completely refurbish and build up a new kitchen, created menu items, and prep pars. Shared space with the very first Van Leeuwen Ice Cream Cafe & Counter.

Later in 2009 Ona Lee moved on to the Michelin starred Spotted Pig restaurant. She worked under Executive Chef April Bloomfield, and Chef De Cuisine Ralph Johnson. Retained A health department rating and Michelin star 3 years in a row. Worked every station from day cold apps, to night grill, a total of 8 stations throughout the restaurant, held a lead line position. Participated in whole animal butchering, pasta, and braising lessons with April & Ralph. Worked support to April during recipe testing preceding the publishing of her first cook book. Shopped at the farmers market in Union Square with Chef Ralph.

In early 2012 Ralph announced he would be leaving for LA. Ona moved on from The Spotted Pig shortly thereafter to start at a budding hot spot in Bed Stuy Brooklyn.

Chef Justin Bazdarich’s flagship, Speedy Romeo, was only a few months old when Ona was hired as the woodfire grill cook, in the all woodfire pizza kitchen and restaurant. Prepped the entire grill line day in and day out from sauce to garnish to sides and meats. Butchered all proteins for service, and tended the fire simultaneously. Worked closely next to star baker out of Jean Jorges kitchens, Anne Christiansen. Completed baking and pastry stages with Anne on days off.

In late 2012 Ona moved to Los Angeles to be morning Sous Chef at The Pikey, Chef Ralph Johnson’s first solo venture. In the spring of 2013 grandma Clara passed away and Clara’s Canning Company was born. That became a primary interest, private cooking and catering was picking up.

By the end of 2013, Ona was working full time in the homes and parties with Annie Campbell Catering and Clara’s Canning Company. From weddings in Malibu to quaint lunches. Starbucks hired Clara’s to do a 600 jar installation within the La Boulange bakery in LA. Clara’s held in store tastings and sales at West Elm in Weho and DTLA. Clara’s Canning was frequently found in craft markets and parties around town. Shopping upwards of four times a week at local farmers markets for clients and Clara’s Canning production.

During the summer of 2014, Ona Lee moved to a live+work farm in Alta Dena that kept and trained goats for TV appearances. She shared the farm with master ager dyers and costume directors for Warner Brothers and Western Costume house.

January 2015 Lloyd Weatherford, Ona’s beloved father was diagnosed with terminal cancer. Ona quickly dropped everything in Los Angeles to move back home to Washington so that she could be there with her father.

In December 2015, Ona fell into another live work goat farm internship in Snohomish Washington. Where she over saw kidding season including 32 births, the refurbishing of animal stalls, fields, and planting. After about 6 months on the farm being closer to Seattle was important so she could care take for her father in the progression of his illness.

Ona Lee began working at Sitka and Spruce in the spring of 2016. After some months on dinner service, she transitioned to brunch. Sharing responsibility in writing of the brunch menu every weekend. Working with Chef Logan Cox on his fermentation, charcuterie, and butchering programs as well.

On March 25th 2017 Ona’s father passed away and she moved on from Sitka to take some personal time. During that period she had her first born, a son named Lloyd.

After some downtime to readjust to life’s many changes, Ona relaunched Clara’s Canning Company in Whatcom County Washington in 2019.

Clara’s is currently crushing 2022 into jars, blogs, pop ups, classes, homesteading and more.

We have found home and community in Whatcom County, and look forward to connecting with you.