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Clark began his culinary career in his hometown of Lenoir, NC, where his family, which can be traced back 7 generations in North Carolina, was a constant source of inspiration for traditional Southern cooking techniques and ingredients.
Before attending Johnson and Wales in Charlotte, NC, Clark worked at a small local eatery, Bud’s Pub, in Lenoir. While attending culinary school in Charlotte, Clark worked for legendary Charlotte restaurateur, Frank Scibelli, at Mama Ricotta’s. Clark also had stints at some of the world’s top restaurants, including The French Laundry, in Napa, California, and El Bulli, in Spain. Clark names his two most formative kitchen experiences as his time at Chez Pascal, in Providence, RI, under Chef Matt Gennuoso, and his time spent managing for Clyde’s Restaurant Group, in Washington, DC.
Clark has also appeared on The Food Network’s Chopped and Beat Bobby Flay and most recently was responsible for revamping North Rock Restaurant in Bermuda before returning to North Carolina to open his dream restaurant in Heirloom.
With a passion for changing food culture in the United States Clark spends his time as an active member of several non-profits in Charlotte. A former chair and active member of Green Teacher Network, which works to advance academics, health and sustainability through school gardens and outdoor learning. GTN collaborates with over 30 area organizations in support of school gardens, tastings, composting, and the natural environment. They currently maintain a network of over 2,000 educators in 185 schools in the Charlotte region. Clark is also a founding member of the Mecklenburg Community Food Health Coalition which brings together partners from the private and public sectors to deal with food issues in Mecklenburg County. Clark has also served as an adjunct professor in Regional American Cuisine, Contemporary Cuisine, and Latin Cuisine at the International Culinary School at the Art Institute in Charlotte, NC.
With primary focus on serving the best North Carolina foods and beverages, Clark enjoys creating original and unique dishes that reflect his travels and training. Chef Clark is an avid forager and when he is not in Heirloom’s kitchen, he can most likely be found in forests and fields, sourcing ingredients that are unavailable to most restaurants.