Patrick Clark

Patrick Anthony Clark was born on the fifth of November 1955 at Brooklyn, New York, the son of Melvin Clark — a Brooklyn Black-American chef at the principal Park Avenue private-club commercial-chef community — and Rosa Clark. He was raised in the principal Brooklyn Bedford-Stuyvesant Black community of the principal post-Great-Migration period.

He completed the principal Voorhees Vocational High School at Brooklyn in 1973 — and attended the principal New York City Technical College Department of Hotel and Restaurant Management at Brooklyn from 1973 to 1975.

He completed the principal Restaurant Associates training programme at New York in 1975 — and was hired in 1975 at the principal La Côte Basque at New York under the principal French haute-cuisine chef Jean-Jacques Rachou as a junior commis chef.

He trained at the principal London Hostellerie La Belle Aurore under the principal French haute-cuisine chef Michel Guérard from 1976 to 1979 — at the principal post-1976 European nouvelle-cuisine American-apprentice commercial-restaurant community.

He returned to New York in 1979 — and was hired as principal sous-chef at the principal Café Luxembourg at the principal Manhattan Upper-West-Side commercial-restaurant community.

He was named the principal executive chef of the principal Café Luxembourg in 1980 — at the principal post-1980 Café Luxembourg commercial-restaurant Manhattan-Upper-West-Side commercial-haute-cuisine residency. He held the principal Café Luxembourg executive-chef position from 1980 to 1988.

He opened the principal Metro restaurant at the principal Manhattan Upper-East-Side at 23 East 74th Street in 1989 — at the principal post-1988 Patrick-Clark commercial-restaurant Upper-East-Side commercial-haute-cuisine residency. He held the principal Metro restaurant executive-chef-and-owner position from 1989 to 1994.

He was named the principal executive chef of the principal Hay-Adams Hotel at Washington, D.C. in 1994 — and held the principal Hay-Adams executive-chef position from 1994 to 1995.

He was named the principal executive chef of the principal Tavern on the Green restaurant at the principal Central Park West at New York in February 1995 — and held the principal Tavern on the Green executive-chef position from February 1995 to his death in February 1998.

He was the principal Black-American haute-cuisine chef of the principal post-1985 American haute-cuisine commercial-restaurant period — at the principal post-1985 Patrick-Clark commercial-haute-cuisine American-Black-haute-cuisine community.

He was awarded the principal 1994 James Beard Foundation Award for Best Chef Mid-Atlantic — and was nominated for the principal 1996, 1997, and 1998 James Beard Foundation Best Chef Northeast Awards.

He died at New York on the eleventh of February 1998 of complications of congestive heart failure, at forty-two.

He is honored here as the principal executive chef of Tavern on the Green.