Preston Clark, the son of the James Beard award-winning and one of the most influential and renowned African America chefs in the culinary arts, the late Patrick Clark, is an accomplished chef and rising star in his own right. His father was the opening chef of Keith McNally's Odeon Restaurant, and later helmed McNally's Café Luxembourg and Tavern on the Green. So it did not come as any surprise that Preston would follow in his footsteps.Brooklyn-born and the eldest of five children, Preston's upbringing was very food-centric. His parents met in culinary school and his mom, Lynette, involved the children preparing the weeknight family dinners while his dad was working in the restaurant. Sundays were special family affairs with church followed by Sunday dinners where everyone was involved in the cooking. Around the age of 10, Preston began accompanying his father to work. Through his father, who learned from his father who was a chef before him, cooking with passion and work ethic was a way of life. Sadly, when Preston was 16 years old, his father passed away.Not  to be derailed from his culinary journey, Preston graduated from the Culinary Institute of America in 2002 before working for some of the top chefs in the country including Jean Georges Vongerichten, Charlie Trotter, Marcus Samuelsson, and Michael Lomonaco. In 2011, he opened El Paseo with Sammy Hagar and Tyler Florence, that landed on the San Francisco Chronicle's "Top Ten New Restaurants 2011", "Top 100" in San Francisco lists and Preston being honored as a "Rising Star Chef", along with being a semifinalist for the James Beard Rising Star Award.A few years after returning to New York City, with accomplishments earned, Preston landed the Executive Chef position with Mercer Street Hospitality's Lure Fishbar, a neighborhood institution in the heart of Soho, where he continues to hone his craft today as well as being responsible for the other two locations in Miami, and the recently opened Chicago location. He is known for his emphasis on bold flavors, beautiful presentation and fresh ingredients.In this episode, Preston and host Brad Johnson discuss his parent's influence and particularly his father's culinary influence, family values and life growing up, his passion for making and sharing delicious food with people, his love of music, and thoughts about keys to success. His pedigreed culinary background opened the door to opportunity, but his ability to persevere, be disciplined, and accomplish are evident in his journey where performance is judged on a daily basis. Join us! * * * Please follow @CornerTableTalk on Instagram and Facebook For more information on host Brad Johnson or to join our mailing list, please visit: https://postandbeamhospitality.com/ For questions or comments, please e.mail: [email protected] omnystudio.com/listener for privacy information.See omnystudio.com/listener for privacy information.

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