Clarke’s interest in the culinary world was spawned at the age of 12 while washing dishes for a local catering company, owned by a family friend. This interest was nurtured by Clarke’s grandfather, who himself was a career chef.
While working his way through his teens Clarke found himself enjoying and exceling at various kitchen tasks, from dishwashing and prepping to making salads and platting desserts as the 80’s ended he was hooked. Post High School Clarke began working full time in various local restaurants honing his skills and through the encouragement of his uncle, who worked in the beverage side of the industry, decided culinary school was the next logical step.
Clarke enrolled at The New England Culinary Institute where he continued to excel and graduated top two in his class, from there the world was wide open, Clarke accepted an internship at the Ritz Carlton on St. Thomas USVI. Upon completion and still hungry for everything that is new and exciting in food, Clarke moved to Italy to pursue all the knowledge he could, after studying in Tuscany and on the Ligurian sea coast Clarke returned to the US with a hunger for even more knowledge and moved to Boston where he became the executive chef at Atlantic 101 an upscale seafood restaurant in Boston’s North End.
Clarke spent 3 years at Atlantic 101 after which time he started his own restaurant consulting business which led him back to Vermont, upon returning he help turn around and open several restaurants throughout the state, landing him back in his hometown.
While working with a lifelong friend as the chef of his small café style restaurant Clarke decided again it was time to learn more and take on a new project, Clarke was sought out to become the new Chef/GM of a startup restaurant group, a task he welcomed and again excelled at.
After five years at this position it was again time to embark on a new adventure. Which leads us to Virginia where in 2009 Clarke and his best friend from high school opened Clarke’s Grill & Sports Emporium. After 5 successful years the boys decided to sell the business to Sanko Hospitality, where Clarke joined forces with the new group as a managing partner, after much growth and expansion by two restaurants a food truck and a brewery the Sanko team joined forces with another local Manassas hospitality power house the Zandra’s group and purchased Georgetown Caterers. With nearly 75 years of combined restaurant and catering experience Georgetown Caterers is poised to fulfill you every need from corporate events to back yard get together and everything in between.
CATER TO THE MULTITUDES
Whatever the occasion Georgetown Caterers is here to help you every step of the way