Chef Scott Clarke
A fresh and energetic influence in the local Philadelphia cooking scene, Scott is painting the landscape of culinary delight with a stroke that elicits an explosion of pleasure for the senses. Combining his classical French training along with the influences of the region, Scott has developed his “Philly / French Nuveo” style of cooking. In providing his services to clientele for weddings, anniversaries, and corporate events, Scott has developed a dedicated client list that includes some of the most prominent names in sports and entertainment in the Philadelphia region.
Hailing from Philadelphia, Scott‘s first exposure to the culinary arts was at the tender age of 15 at the Swenson Skills Center for Arts and Technology. At the time of his graduation from Swenson, Scott was pursued by a number of culinary institutes, ultimately deciding to stay local, selecting “The Restaurant School” of Philadelphia. Scott continues to further his education today as he works towards his bachelor’s degree in Vocational Education at Temple University.
Upon completion of his studies at the Restaurant School, Scott was sought after by some of the most prestigious hotels and restaurants in Philadelphia.Scott’s first destination on his culinary journey had him settling in at Philadelphia’s Ritz-Carlton. In his seven years at the Ritz, Scott was able to polish his skills in Contemporary American cuisine. Now established, Scott moved on to take the position as Executive Sous Chef at the Cherry Hill Hilton in Cherry Hill, New Jersey. Now a accomplished and recognized Sous Chef, he set his goals to take on the responsibility as Executive Chef. It was at this point that Scott decided to expand his horizons and tackle larger venues. As Executive Chef for Williamson Hospitality at Chestnut Hill College, Scott successfully managed a staff that prepared for and catered to a student body of 1,000 — three times a day, each and every day.
Throughout his endeavors Scott has always maintained a passion for education. Beginning in 2003 and through the spring of 2004, Scott was the Chef / Instructor at Mercy Vocational High School, Philadelphia, where he developed their culinary arts curriculum. Currently, he is sharing his passion and culinary skills with students enrolled in the Culinary Arts Program at Dobbins Vocational High School, Philadelphia.
At first glance you may say to yourself, do I know this fellow? That’s because you are likely to have run into Scott working at one of the many happening places around town. You’ll find Scott tending bar at the Union League, he’s one of the “Celebrity Chefs” at Wilmington’s Celebrity Kitchens and Scott is legendary amongst sports fans as host of one of the most happening Eagles tail-gate parties in the city!
Future plans for Chef Clarke include (TVs) Food Network, and publishing books on various culinary subjects including sauces and rubs.
