Patrick Clark
One of the challenges of cooking with live fire is we all know the challenges of grilling is managing food on the surface now we also have to manage our fuel source at the bottom at the same time.

ALMA MATER

The Culinary Institute of America

INSTITUTION

The Culinary Institute of America

About Patrick Clark

Patrick Clark has been a chef-instructor at the Culinary Institute of America (CIA) since 2008. A 1991 graduate of the California Culinary Academy (now called Le Cordon Bleu College of Culinary Arts), he brought strong industry experience in high-end, high-volume dining, most recently at Sutro's restaurant in San Francisco's historic Cliff House, where he won accolades for his farm-fresh, California-coastal cuisine.Chef Clark served as executive chef for the California Cafe restaurant group in Palo Alto, California, and the Santa Barbara Grill in Cupertino, California; both positions allowed him to bring his culinary passion for seasonal, local, and organic foods to the table. Chef Clark also has extensive experience in opening private clubs and luxury hotels. As a member of the 1992 Chaine des Rotisseurs Culinary Team USA, Chef Clark was the only apprentice to compete on a team that received 26 medals in the International Culinary Olympics in Frankfurt, Germany. As a Chef-Instructor at the CIA, Chef Clark has developed curricula and has taught a wide range of culinary topics, including garde-manger techniques, modernist cooking, modern banquets, and breakfast and lunch. He has traveled to teach and study cuisines across the United States and in Mexico, the Mediterranean, and Europe.

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