A fresh and energetic influence in the local Philadelphia cooking scene, Chef Scott W. Clarke displays a creative and innovative culinary expertise that is unparalleled. Combining classical French training along with the influences of the local region, Scott has developed a Philly/French Nouveau style of cooking. While providing services to clientele for events of all sizes, styles, and budgets. Scott has developed a dedicated client list that includes some of the most prominent names in sports and entertainment in the Philadelphia region.
Born and raised in 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 several culinary institutes. Ultimately deciding to stay local, he selected The Restaurant School of Philadelphia. Upon completion of his studies at The Restaurant School, Chef Clarke was sought after by some of the most prestigious hotels and restaurants in Philadelphia. His first destination on his culinary journey had him working at The Ritz-Carlton Philadelphia. During his Fifteen years at the Ritz, Scott was able to polish his skills in Contemporary American cuisine. Now established, Scott moved on to take the position of Executive Sous Chef at the Cherry Hill Hilton in Cherry Hill, New Jersey. As an accomplished and recognized sous chef, he set his goals to take on the responsibility as Executive Chef. It was at this point that Chef Clarke 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, every day.
Throughout his endeavors, Chef Clarke has always maintained a passion for education. Scott was the Chef Instructor at Mercy Vocational High School in Philadelphia for many years. While there, he developed an extraordinary culinary arts curriculum. He also brought his culinary skills and knowledge to students enrolled in the culinary arts program at Dobbins Vocational High and Germantown High School.
Chef Clarke is the CEO and Executive Chef of Blue Monkey Catering, Inc., which he founded in 1995. Scott’s passion is center stage when cooking and creating the most memorable events for his clients. He takes pride in surrounding himself with the best and most qualified staff who bring professionalism and elegance to every event. Chef Clarke can be recognized from his appearances on the Food Network and cooking segments on Philadelphia news channels. Scott keeps abreast of new developments in the culinary industry and enjoys traveling to all regions of the world to explore new cuisines.