Clark Preston

Preston Clark

Lure Fishbar

Biography

Chef Preston Clark is the Executive Chef of Lure Fishbar, a part of the Mercer Street Hospitality. Chef Clark presides over Lure’s 3 locations including Soho, NYC, Miami, and the recently opened Chicago location.

Known for his emphasis on bold flavors, beautiful presentation and fresh ingredients, Chef Preston Clark has been honing his culinary skills... READ MORE

Chef Preston Clark is the Executive Chef of Lure Fishbar, a part of the Mercer Street Hospitality. Chef Clark presides over Lure’s 3 locations including Soho, NYC, Miami, and the recently opened Chicago location.

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 beloved James Beard Award winning chef who is credited with giving us what was called new American Cuisine, Clark grew up in the kitchen.

After earning his Bachelor’s degree from the Culinary Institute of America in 2002, Clark went on to work with some of the country’s top chefs, including Jean Georges Vongerichten, Charlie Trotter, Marcus Samuelsson, and Michael Lomonaco.

He took his cooking experience to California in 2011, where he opened El Paseo with Sammy Hagar and Tyler Florence. The restaurant earned a spot on the San Francisco Chronicle’s list of Top Ten New Restaurants and 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 New York City kitchens, Chef Clark was asked to take up his current position as the Executive Chef of Lure Fishbar where he would follow in his father’s footsteps of running a New York City Dining institution – Patrick Clark was Executive Chef of the Odeon and Tavern on the Green. Lure, as it’s called in the neighborhood, has been a New York institution in the heart of Soho for the past 17 years. Chef Clark has been at the helm for the past 7 years.

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