Claude Aubert was born and raised on a large farm in France that slaughtered pigs, and grew produce for French restaurants.
At age 19, he entered the military and their kitchens for 4 years. At 23 he joined Air France to supervise their food services in Africa. He then moved on to work in restaurants in Buenos Aires and Santiago, Chile and finally to New Orleans, to open the newly renovated Broussard’s, in the French Quarter.
In 1980, proprietor Archie Casbarian hired Chef Aubert away for his newly renovated restaurant a block away, Arnaud’s. Great Chefs was just starting their new series for PBS, Great Chefs of New Orleans, and Chef Claude was the 7th chef picked to prepare a complete menu.
In 1983, Chef Claude decided it was time to open his own restaurant, Le Bec Fin, on New Orleans north shore in Covington. Great Chefs returned to tape another show at his new place, for Great Chefs II.
Ten years later, he accepted an offer to run the kitchen at the Jack Nicklaus Club, Nevillewood outside of Pittsburgh PA.