Executive Chat with Clarice Turner, Boudin Bakery CEO

Clarice Turner joined San Francisco-based Boudin Bakery as its new CEO in September 2016. This industry veteran has deep roots in Northern California, so this iconic California brand seems a good fit. Boudin Bakery is known as the home of "The original San Francisco sourdough" and operates 28 locations throughout California. Clarice formerly held executive roles with Starbucks, Papa Murphy's, and Yum! Brands. 

What are some of the main initiatives you are focusing on at Boudin?

Growing the company and telling the beloved story behind the 167-year history of Boudin: The Original San Francisco Sourdough, featuring our artisan breads, restaurants, demonstration bakeries, and our iconic brand. Our focus is bringing the Boudin experience to life for our customers and employees in old and new ways.

The Boudin experience is rooted in our history and the bountiful food and diverse culture around us. Selling sandwiches and bread made from scratch every morning in every restaurant, is special – it’s authentic.

It’s fascinating that you are leading a brand with such a heritage in California because you recently discovered that your California roots run deep. Tell us about that.

A few years ago, I purchased a book on Sonoma Coast pioneers while I was out on the Sonoma Coast. That led me to befriend the author, a Stanford historian. I learned that my Great-Great Grandparents came to San Francisco from France via frightening voyages and then settled on the Sonoma Coast just before the Gold Rush in 1849. I also learned that my Basque and Spanish family were original explorers and settlers on the de Anza Expedition in the mid 1700’s. They helped found the Presidio and the city of San Francisco!

Ultimately, they were given original Spanish land grants and settled in Novato and Marin County and Sanel and Hopland in Southern Mendocino County. Reading their handwritten notes and imagining what their lives must have been like in those days is contemplative, to say the least!

What led you into a career in the restaurant business?

I put myself through 10 years of college working virtually all roles in the broader hospitality and beverage industries. After I earned my MBA, lived in China, and traveled globally, it felt like a natural fit as I realized that food and beverages transcend cultures. Creating success, innovating, and making a positive difference in people’s lives all energize me. The broader industry is a great fit when those components drive you.

You were part of a panel featuring women CEOs at the 2017 Restaurant Leadership Conference. What is it like to be singled out as a woman in the business, and what paradigm of feminism and gender equality would you like to promulgate? 

It’s an honor. I don’t think it’s so much about gender as it is about creating a culture and an industry that respects and leverages the differences in people.

Humans are generally most comfortable with people “like them.” However, it has been proven several times that gender and ethnic diversity on Boards and in companies generates significant better profitability. The data also shows that women and minorities are not progressing fast enough – the latest McKinsey study cites 100 years before gender parity is reached in C-Suite & CEO roles. Given that women control North of 50% of purchase decisions in many industries – that’s not smart business for our country. If I can play a role in leading by example and influencing the acceleration and awareness of the issues, solutions, and benefits of leveraging diversity, I’m in the front row!

Tell us about the second career you are pursuing in academia. 

An important goal of mine is to give back to the educational systems that encouraged me as a young adult. I am very grateful and devote time and giving as a result. My role as a CIA Fellow and serving on College Advisory Boards has been very fulfilling. Someday I plan to teach business and hope to inspire wisdom and passion in future generations, as I luckily experienced early in my life.

I’ve heard that you are a wine aficionado. Tell us about that.

I grew up among vineyards in a little Italian American Village outside of Ukiah, CA, called Talmadge, in Mendocino County. Life was all about grapes, family, wine, and food! I’ve worked in various parts of the beverage, alcohol, and restaurant business all my life. I finally took the first level Master Guild of Sommeliers exam and studied for the Certified Specialist of Wine exam. I haven’t studied like that since Grad School!

After many years in the industry, it connected so many dots with understanding how growing environments, wine making, and taste preferences have developed around the world. I’ve amassed a decent cellar myself and usually judge a couple of the West Coast Competitions every year. I also joined the Women of the Vine & Spirits board to contribute and provide inspiration about what is possible from the food industry to my other favorite industry!

Want to recruit top talent for your restaurant executive team? Contact Rebecca Patt at [email protected].