Aqua Restaurant Director Jean-Claude Persais's old-world style and classical training bring subtle touches of polish and panache to Aqua and its restaurants. With Aqua since 1995, Jean-Claude began his career with a degree in agricultural studies at the Université d'Aix-en-Provence in southern France, where he moved at an early age from his native Saigon.

In 1979, he came to the United States and spent a year working with famed patissier chef Michel Richard. Shortly thereafter, he took a position as the maitre d'hotel at L'Hermitage's Café Russe. In 1985, the opportunity to launch a new high-end restaurant lured him to the Sky Room at the Breakers Hotel in Long Beach. During his time there, Jean-Claude was recognized by the California Writers' Association as one of the top three maitre d'hotels of the year, building a clientele that has remained faithful to this day.

In 1986, the hotel was sold and Jean-Claude left to pursue his own catering business. In 1989, he returned to the hotel industry as General Manager of the Edwardian Room in the Plaza Hotel. Within the year, Jean-Claude accepted a position as Director of Restaurant and Bar in New York City's Four Seasons' Pierre Hotel.

Jean-Claude transferred to the Four Seasons Hotel in Los Angeles in 1992 and within a year was approached by the St. James Club to join their organization as Director of Food and Beverage when the hotel reopened under its new name, The Argyle. Two years later, the owners of Aqua invited Jean-Claude to visit them in San Francisco to consider joining their company, an offer he accepted willingly.

At Aqua, Jean-Claude is involved in several aspects of the restaurant's business development, as well as its day-to day operations. As a significant force in the development of full-scale projects such as Aqua Bellagio, Aqua in Monarch Beach, C & L, Pisces, and Café de la Presse, Jean-Claude contributes a high level of expertise and leadership to each venture. His gracious, elegant professionalism, one of the most alluring aspects of dining at Aqua, establishes Persais as a renowned figure in service among San Francisco's fine dining establishments.