Spotlight: Chef Charles Clark
Small town Louisiana boy, Charles Clark took his love for food and traveled around the world before meeting up with business partner, Grant Cooper. Classically trained, his food is best described as “pot-to-plate.” Like Clark, his food and approach to cooking is outgoing and gregarious. While Clark mans the line at Ibiza, he is very involved in the culinary mindset across all Clark Cooper restaurants, Ibiza, Brasserie 19, Coppa Osteria, Punk’s Simple Southern Food, SaltAir Seafood Kitchen and The Dunlavy. Travel is still his passion and serves as inspiration for new menus and concepts. A long list of culinary accolades and appearance on Food Network's "Iron Chef America" only reinforce Clark's reputation as a gentleman chef. Chef Clark graduated from The Art Institute of Houston in 1996 with an Associate of Applied Science in Culinary Management.