Known for his emphasis on bold flavors, beautiful presentation and fresh ingredients, Chef Preston Clark has been honing his culinary skills since he was a child. Son of Patrick Clark, the late James Beard Award winning chef, Clark grew up in the kitchen. “Some of my earliest memories are of the sights, sounds, and smells of a restaurant kitchen. As soon as I was old enough to go to work with my father, I knew that I would build my career in a kitchen.” And he has.

After earning his Bachelor’s degree from the Culinary Institute of America in 2002, Clark began his professional career at Café Meze in White Plains, New York. His next move was into the kitchen of Chef Jean Georges Vongerichten where he stayed for seven years earning his chops in the fine dining industry. With a resume that included working with top chefs such as Charlie Trotter, Marcus Samuelsson, & Michael Lomonaco, Clark decided to bring his expertise and experience to California

Opening El Paseo in March 2011 with Sammy Hagar & Tyler Florence, Clark earned the restaurant a spot on the San Francisco Chronicle’s list of Top Ten New Restaurants. While in California, Clark was honored as a Rising Star Chef for putting El Paseo on the California restaurant map. The restaurant was named one of the Top 10 best new restaurants 2011, Top 100 in San Francisco and Clark was also nominated for the James Beard Rising Star Award.

Riding a wave of awards and accolades, Chef Preston Clark returned to the East Coast as executive chef of Resto and sister restaurant, The Cannibal. After successfully running 2 NYC kitchens, Chef Clark was asked to take up his current position as the Executive Chef of Lure Fishbar. Lure, as its called in the neighborhood, has been a New York institution in the heart of Soho for the past 15 years. Chef Clark has been at the helm for the past 5 years.

Get Chef Preston’s recipe for Asian Crispy Whole Snapper in the new cookbook Toques in Black

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