Clark oversees all catered events, including those at il Mercato, the company’s dedicated event venue. A long-time member of the Joel Catering culinary team, Clark started his career with the company in 2010 and became Executive Chef in 2017.
A New Orleans native, Bryan Clark, joined Joel Catering and Special Events fresh out of culinary school at the age of 19. Building his career within the company, he rose from cook, to Sous Chef, to his most recent promotion as Executive Chef. Within his craft, Bryan prioritizes the elevated flavor profiles, artistic presentation and exacting technique found in fine dining kitchens and applies these standards to catering for flawless event execution. He is inspired by his home city of New Orleans, tapping into art and culture as influences for new and inventive dishes.
“As a teenager, I walked into the Joel kitchen excited to learn and to cook. I still feel the same way,” Clark said. “Part of our city’s draw is food and any New Orleans chef must constantly be learning, creating enticing menus and cooking great food. The appointment as Executive Chef is an honor and I’m looking forward to all that lies ahead.”
Outside of the kitchen, Bryan can be found in the role of guest, seeking out new cuisine and inspiration from the local dining scene.