Claire Van Vuuren’s path into cooking didn’t begin in a kitchen — it began with a paintbrush.

Originally trained as an artist, Claire studied painting before finding herself drawn into the rhythm of hospitality while working front-of-house. It was through this environment — and a growing love for flavour, creativity and connection — that she made the decision to step into the kitchen at 25.

Starting later than most gave Claire a unique edge. Focused, resilient and grounded, she quickly built her skills in some of Sydney’s respected kitchens, including Claude’s under Chui Lee Luk. Her creative background naturally translated into her cooking — expressive, intuitive and full of personality.

In 2010, Claire co-founded Bloodwood in Newtown, a restaurant that would go on to become a cult favourite in Sydney’s dining scene. Built around bold flavours, shared experiences and a deep respect for produce, Bloodwood has remained consistently full and relevant for over a decade — a testament to Claire’s vision and leadership.

Beyond the kitchen, Claire has become a strong voice within the industry. As a founding board member of Women in Hospitality, she is committed to supporting and mentoring others, helping to shape a more inclusive and connected future for the sector.

Today, Claire continues to evolve her work across restaurants, collaborations, events and media — always driven by the same ethos: cook with heart, stay curious, and build something that brings people together.