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.

When she is not in the kitchen at Otway, you can likely find Welle at the Four Horseman or La Compagnie des Vins Surnaturels drinking wine.