BOOK ME
Chef Ryan Clark is a culinary talent in high demand, renowned both nationally and internationally for his exceptional skills and captivating presence. Whether you’re planning a corporate event, private celebration, or food and wine festival, Chef Clark brings a unique blend of southwestern cuisine and engaging storytelling that leaves a lasting impression on every guest.
Repeated appearances at top-tier events like the Revelry Food and Wine Festival, The Taste of Championship, and the Mid-Atlantic Food & Wine Festival, Chef Clark delivers not only extraordinary dishes but also dynamic, entertaining experiences.
His expertise extends beyond the kitchen as a sought-after guest chef, speaker, and restaurant consultant, making him a versatile addition to any event looking to impress and inspire. From major television appearances on The Today Show to culinary showcases at the Tucson Festival of Books and Festival Del Chef Sonora, Chef Clark’s reputation for excellence and innovation is well established.
Book Chef Ryan Clark for your next event and give your guests a memorable culinary experience led by one of today’s most exciting and respected chefs.
CONSULTING
WHAT WE OFFER
Opening a new restaurant and need some guidance to make it come to life? Want to increase your profits? Are you looking to create a stand out in crowded market place and out preform your competitors? From development of a few new dishes to launching a brand new concept from scratch, let Chef Clark, LLC help you achieve your goals with a new and experienced perspective.
MY SERVICES
Hotels & Resorts
Rebranding, upgrading or renovating an existing hotel outlet and want your culinary program to represent your new look? Do you need a fresh perspective for your bar, lounge, or restaurant concept? Need to inspire and motivate seasoned staff with fresh ideas?
Chef Clark, LLC has provided successful menu refreshes, modernization, and seasonal changes for three-star properties to five-diamond hotels alike. We can update your banquet, off-site catering, dessert, wine or cocktail menus. Also available is our interim Executive Chef service useful during chef transitions or while vetting new candidates. We specialize in operational assessment, support, menu modernization and chef training focusing on systems reviews, cost reduction, and operational efficiencies.
Multi Unit Operations
Want to take your restaurants to the next level? Looking for fresh ideas or menu trends to keep your concept fresh and relevant? Need to make sure franchisees are in compliance with or meeting brand standards?
We can implement standardized systems, operational tools, or execute restaurant audits. We can develop your brand profitability with product development, LTO’s, menu engineering, and team-member training. Extensive experienced in purchasing, master distributor transition, development or improvement of existing proprietary products enabling your concept to save money and improve quality. Chef Clark, LLC has experience launching restaurants in the U.S.A and adapting American concepts to be successful in other markets.
Independents
Have a great new restaurant idea but need help getting it off the ground? Want to re-brand your existing restaurant or recently purchased establishment? Looking to fine tune your current concept?
Chef Clark, LLC can drive, guide or assist in the areas you need the most help. We have developed systems, recipes, food safety plans and operating standards for successful independent restaurants and food service concepts. We have increased owner profits by savings in food & labor cost reduction, menu engineering, and raw material supplier procurement efficiencies. We can develop the concept, produce the materials, and train the team of your dream restaurant!