Clarice Turner


Clarice Turner is Chief Executive Officer and member of the Board of Directors of the Boudin Bakery restaurant group, Boudin SF.  Boudin Bakery is world-famous for The Original San Francisco Sourdough, which is baked with the same Mother Dough used since 1849.  Born in the Gold Rush, Boudin is the oldest continuously operating business in San Francisco.  As the fast casual concept for the world famous brand, Boudin SF currently operates 28 restaurants and 10 bakeries located throughout California.   


Joining Boudin SF in September of 2016, Clarice is focusing on driving strategic leadership initiatives and the future growth of this iconic and historic brand.


Prior to joining Boudin SF, Clarice led Starbucks $3B Food, Wine and Ready to Drink businesses in the US, Canada & Latin America-  encompassing strategy, R&D, finance, product development, marketing, operations, and supply chain. In prior roles she has lead 80% of the 11,000 US Starbucks stores as former SVP-GM of the Franchise/License Business and SVP of the US company business.


Clarice served as President, COO and Board Director of Papa Murphy’s Take ‘N’ Bake Pizza, the fifth largest pizza chain in the US. She joined Papa Murphy’s in 2007 following a 16-year career with Pepsico and Yum! Brands, where she progressed rapidly through a variety of executive positions, including global general management in corporate, licensed, and franchise ownership models. She was instrumental at incubating new businesses, driving rapid growth, and leading downsizing efforts. Her previous experience while earning her degrees included international sales and marketing and a stint as a financial controller.


Clarice continues tenure of service on multiple boards: private, advisory, and nonprofit. Currently she serves on the Culinary Institute of America Board of Fellows, as a Board Director for the National Restaurant Association (past Chair of the Sustainability committee), Advisory Board for Women of the Vine and Spirits, and the Advisory Board for the WSU School of Business, and School of Hospitality - Wine Business Management program. Clarice has a long history in the wine business as a ninth generation Northern Californian.  She consults frequently in the industry and enjoys judging California Wine Competitions. She is a frequent speaker at conferences, universities, corporations, associations, TV and radio. Clarice earned an MBA concentrating in International Business, and a BA in Geology from San Francisco State University. She also attended Fudan University in Shanghai, China where she studied Mandarin Chinese and published several papers on her research and work