Anthony Clark has been appointed Executive Chef at The Charter Hotel Seattle
With the Argentine-inspired restaurant Patagōn and its parrilla heating up Seattle, and rooftop bar Fog Room serving up innovative cocktails, The Charter Hotel Seattle, Curio Collection by Hilton has quickly become a dining favorite in downtown Seattle since opening last summer. The hotel today unveiled Anthony Clark as its new executive chef, bringing with him a decade of culinary experience and leadership roles spanning from San Sebastian, Spain to several Seattle hot spots.
In his role as executive chef, Chef Clark will oversee the property's full culinary program, including driving the grill-forward menu at Patagōn, marrying traditional Argentine dishes and cooking techniques with fresh Pacific Northwest ingredients. He'll continue to support the creativity behind Fog Room's elevated bar program and establish a strong catering program for meetings and events.Clark is no stranger to the Northwest food scene. Following graduation from the University of Washington, he began his career in Seattle as executive sous chef at W Hotel Seattle's Earth and Ocean. Chef Clark later ventured across the Atlantic to join the team at one of Restaurant Magazine's best dining establishments, the gastronomic sensation that is Mugaritz in San Sebastian, Spain, where he discovered new flavors to incorporate in his cooking. Upon his return to Seattle, Clark hatched and expanded the catering program at Quinn's Pub as executive chef. He also served as the executive chef at the Bill and Melinda Gates Foundation, executing corporate food services and implementing team building skills.
