Claudio came to California in 1981 from Buenos Aires, Argentina, where he was born and raised, the grandson of Italian immigrants. He began work in the restaurant business as a table steward, but advanced quickly to the position of captain at the Princess Restaurant in Century City. A year later, he began work at the exceptionally popular Bistro Garden in Beverly Hills, managing the dining room and its staff.
In 1989, Campanile Restaurant opened, and Mr. Blotta went to work as a waiter under the auspices of Manfred Krankel, Nancy Silverton, and Mark Peel, advancing to the position of Maitre d’ in 1992, and General Manager a year later. In 1997 he opened the Four Seasons Aviara property in San Diego, before returning to Campanile, this time as a Managing Partner and Wine Director. In 2001, Claudio took the position of Vice President in Charge of Retail Operations for the La Brea Bakery where he oversaw the expansion of the newly created café division for the rapidly growing company. He partnered with the Disney Company and opened the first cafe in Downtown Disney, as well as cafes in other parts of Los Angeles. In 2003 he partnered with chef Gino Angelini and opened La Terza Restaurant which was awarded three stars by the LA Times. There he served as Owner, General Manager and Wine Director. In 2006 Claudio started a restaurant consulting firm, CFB Foods and consults for several restaurants in the Los Angeles area as well as across the United States. In 2007 he began working on barbrix, a wine bar and restaurant in the Silver Lake neighborhood of Los Angeles with his wife and partner, Adria Blotta and Chef Don Dickman. barbrix was named one of the top 10 Best New Restaurants of 2009 and the Best Wine Bar by Los Angeles Magazine. He then opened Cooks County Restaurant in West Hollywood with his wife and the restaurant was named The Best New Restaurant of 2012 also by Los Angeles Magazine. In 2014, together with Dickman the couple opened All’Acqua Restaurant. After two successful ventures with Dickman, Blotta will open a third collaboration, Market Provisions, a wine bar focusing on small, market driven plates and Blotta’s signature eclectic, global and well-priced wine list.
James Beard, nomination for Outstanding Wine Service, 2000 & 1999
James Beard Outstanding Restaurant Award, 2000
Nation’s Restaurant News Restaurant of North America, 2000
DiRoNA, Distinguished Restaurant of North America, 1997
Nation's Restaurant News" Fine Dining Award, 1996