Chef Ona Lee has worked in the restaurant industry for nearly 20 years, starting at the age of 14 in a small family Greek restaurant in her hometown of Seattle Washington. After spending some time in the Pike Place Market, Ona Lee moved to New York City in 2009, where she cut her teeth under April Bloomfield and Ralph Johnson at The Spotted Pig. Before leaving NYC, she worked the wood fire grill at Speedy Romeo under Justin Bazdarich. In 2013, Ona Lee moved to Los Angeles, where she opened Clara’s Canning Co. and cooked privately in Malibu, Brentwood, and Los Feliz. Since then, she has returned home to Washington State and has reopened Clara’s Canning in Whatcom County Washington, where she has created a source network of local producers while working a homestead, advocating for local and seasonal eating year round.