Joan McNamara has created a kind of institution at Joan’s on Third where celebrities and regulars flock. She opened the eatery 20 years ago on Third Street, between La Cienega Boulevard and Fairfax Avenue. A daughter of Czech immigrants and a New Jersey native, cooking came naturally to McNamara, who grew up making recipes with her mother. At one point, McNamara even ran chef Dione Lucas’ cooking school in New York. After becoming a stay-at-home mom for many years, McNamara bought a catering company when her two daughters went off to college. The rest is, well, history. While her catering business continues to flourish, there is now a second Joan’s on Third location, at 12059 Ventura Place in Studio City, and plans for a cookbook on the horizon. McNamara recently spoke with the Business Journal about her work, how her customers are like family and always giving your best.

Describe your morning routine.

I get up around 7 a.m. and get ready for work. I read the newspaper. I get here to work and have my cappuccino before I talk to anybody. Then, I talk to people and answer my emails. I’m very lucky because it’s not a set routine, and I think that’s why it works for me.

What does a typical work day look like for you?

Unfortunately, I don’t cook as much as I used to because there’s a lot to running a business. I go into the marketplace and generally help all over. I am here until about 6 p.m. or 7 p.m. Usually, I’m here Saturdays, making omelets, and Sunday, I go to Studio City because there’s a wonderful Farmer’s Market. I will talk to customers. My customers have become my friends. It’s like having a big family. Once I’m out, it’s hard to get me back in the office. It’s fun.

How do you maintain work/life balance?

I’m very fortunate that (working with) food is not like going to work. No matter what the economy is, people always eat. We’re always very busy. Next month, I’m going to Sicily, Puglia and Paris. During it all, I’ll be having dinner with friends, and I’ll be looking for new products and trying olive oils. It all blends in. I love to read. I love to go antiquing. I love the flea markets.

What is your greatest accomplishment?

I think my greatest accomplishment is having two daughters, and we work together, and we still like one another. And I have two grandchildren.

To what do you attribute your success?

It’s comfort food, so it’s nothing exotic, although we do have a wonderful catering business which is a little more stylized. The quality of food, that’s what I don’t compromise on. Making people feel at home. Every bite has to be the best you’ve ever eaten.