Of course, DINNER & A MOVIE wouldn't be possible without someone to come up with all those odd and fabulous recipes. That job falls on our own Certified Professional Chef, Claud Mann. Before signing on as TBS's own Chef de Cuisine, Mr. Mann spent 15 years cooking honest to goodness food without the benefit of clever names or blockbuster movies.

Graduating 1^st in his class from the California Culinary Academy in San Francisco, Claud has cooked his way up and down the West. Stops along the way featured stints as executive chef at the 5 star Palmilla Hotel in Cabo San Lucas, Ivy's in San Francisco, The Buckley Lodge in Sonoma, and Nicola Restaurant in Los Angeles. His recipes have been featured by The Today Show, Cooking Light, USA Today, TV Guide, Daily News, Washington Post, Detroit Free Press, Atlanta Journal Constitution, CNN, Good Day LA and To Tell the Truth, to name just a few.

Claud's favorite non-profit endeavors include Project Open Hand, Share Our Strength, (as a member of the Calphalon Culinary Team) and San Francisco's infamous Eat the Rich Catering Company, which simply never made a penny. When not Home on the Rangetop, Claud keeps busy as vice-president of Mechuda Music, an independent record label, he co-founded with his wife, vocalist Perla Batalla. They live near Santa Barbara, CA with their daughter, Eva and are concurrently releasing Perla's 5th album, Claud's "Dinner and a Movie Cookbook", launching a line of organic herbs and spices and trying to find the time to go on vacation.