Chef Andy Clark

Chef Andy Clark, has a passion for creating exceptional dining experiences, began his culinary journey at the tender age of 4. Hailing from Maryland, Andy’s love affair with food blossomed amidst the rich culinary heritage of the region, where he developed a deep appreciation for seafood and locally-sourced ingredients.

Driven by his culinary aspirations, Andy pursued his education in the picturesque

landscapes of Vermont at New England Culinary Institute, where he honed his skills and expanded his culinary repertoire. Armed with a solid foundation and an insatiable appetite for culinary excellence, Andy embarked on a transformative journey to

Washington, DC.

In the vibrant culinary landscape of the nation’s capital, Andy found his calling, making his mark in some of the city’s most esteemed restaurants. With each culinary venture, Andy’s talent flourished, earning him recognition as a rising star in the culinary world at restaurants such as Fiola, Red Hen, San Lorenzo and Gravitas, where he earned a Michelin star.

Whether crafting a delicate seafood dish or orchestrating a multi-course tasting menu, Andy’s  culinary creations are a testament to his unwavering dedication to his craft. His commitment to sourcing the finest ingredients and his meticulous attention to detail ensure that each dish is a masterpiece in its own right.

In his free time, Andy can be found exploring local farmers’ markets, seeking out the freshest seasonal produce, or fly fishing. With his boundless creativity and infectious passion for food, Andy continues to push the boundaries of culinary excellence, inspiring others with his culinary artistry.