Years at Bethel
Years in Food Service
Clark has worked in resorts and restaurants in Minnesota as well as Arizona and Florida. Prior to joining the Bethel team he was the executive chef at Macy's in Minneapolis, Minn. and owned his own restaurant. He has also worked at St. Thomas University in St. Paul, Minn.
Clark earned his culinary degree from Culinary Institute of America in Hyde Park, New York. After graduating, he completed a six-month internship in Helsinki, Finland.
What He Does at Bethel
Clark oversees the culinary operations and works together with the retail and production managers to ensure excellent food production. Clark develops the menus and provides direction to the chefs, bakers, and production team members. He personally connects with students on all manner of food questions and special diet needs.
In His Free Time
When Clark isn't busy cooking, he enjoys spending time with his wife and daughter. Clark is also an avid collector of pop art and has a passion for music and baseball. He is a gold member of First Avenue, a season ticket holder for the Twins, and a season ticket holder of the Minnesota Opera. He also enjoys traveling—some of his favorite locations include Russia, France, Argentina and Turkey.
Clark enjoys Szechuan Chinese and Thai food.