"Juanita and Maude" are Scott's grandmother and mother whose adventurous spirit and kindness inspire an evolving menu and thoughtful service. Juanita and Maude is a restaurant based on skill, experience and involvement. Our menu reflects the desire of craftsmanship and connectivity of our times. Our commitment to limited waste through creativity, ingenuity and resourcefulness passes along excitement and quality to our guests. We will offer nourishment, beauty and refinement without excess. We will give the space for our guest to slow down, converse and savor.
studied sociology at Columbia University and playing competitive sports brings assets of team building, endurance and a deep understanding of a restaurant’s responsibility to be where all aspects of our society meet. He also studied at the Culinary Institute of America in Hyde Park, New York and interned at Bond Street and Aquavit in NYC. He moved to the Bay Area to join the culinary movement and worked at Aqua in SF and Eccolo with Christopher Lee. To start this venture Scott left his position as Chef de Cuisine at Corso in Berkeley’s Gourmet Ghetto, which during his nine years there earned Michael Bauer’s Top 100, Michelin’s Bib Gourmand Awards and 2016 “Best Italian Restaurant” in the East Bay Express.
navigated a career in the performing arts and restaurants for 20 years at over a dozen establishments in three major cities, before turning her focus to interiors and hospitality design. She and Scott met in 2009 as a waitress and line cook and have been working towards Juanita and Maude ever since.
NICHOLAS DANIELSON/GENERAL MANAGER/BAR AND WINE DIRECTOR
grew up here in Richmond and Albany and has bussed, bartended, served and managed in several local restaurants including Eccolo, Fonda, Sea Salt, Corso, and Rivoli. He is a certified wine specialist from the North American Sommellier Association.