Claire Welle

Chef
Claire Welle

New York

About Claire Welle

Claire Welle was born outside of Baltimore and attended the Culinary Institute of America. After culinary school, Welle cooked in San Francisco and Washington D.C. She dutifully studied baking, pastry, and bread making under a Tartine alum. Welle also spent time farming at a small organic produce farm outside Saratoga Springs in upstate New York. Since moving to new York City, Welle cooked at Mas (farmhouse), Gwynnett St, Blenheim, and Rebelle. Currently, Welle is proud to lead an exceedingly talented group of people at her humble Brooklyn restaurant, Otway.

My Venues

  • Otway
    930 Fulton st
    Brooklyn, NY

At My Venues

Preserved Tuna with chickpeas
Preserved Tuna with chickpeas
$$
Happy Hour, Wine Bar, Full Bar, New American, Cocktail
Clinton Hill
"Preserved Tuna with warm chickpeas in meyer lemon oil. An elevated version of a simple meal I make for myself at home consistently. This is a special @otwaynyc for this week. Come by and try it"
At my venues
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Bone marrow
Bone marrow
$$
Happy Hour, Wine Bar, Full Bar, New American, Cocktail
Clinton Hill
"Everything here is stunning in that it looks so simple but has complex layers of technique and flavor. Bone marrow with pickled sunchokes and shaved aged beef was rich, sour, crunchy, warm, salty and packed with aged beef umami. Go to otway now."