Chef Paul Clark
Title(s): Chef
Chef Paul Clark has many years of experience in the restoration and corporate dining industries, having started to work in a restaurant at the age of just 14! He studied at the Culinary Institute of America in Hyde Park, NY, and worked as a Sous-Chef and Executive Chef at several restaurants in the greater Philadelphia area. After switching from the restaurant world to the corporate dining sector, Chef Paul served as Chef Manager at the Saint Frances Cabrini Home, the British Airways First Class Lounge, and at an area independent school. Chef Paul enjoys working with children, teaching them the value of organic gardening, composting, and sourcing local ingredients, and instilling in them a passion for food at an early age.
Chef Paul’s son, Jack, is a French International School alum. Chef Paul is well acquainted with our school community, and looks forward to providing nutritious, tasty meals to our diverse body of students, faculty and staff.