Meet Chef Joe Clark

KtchnQualified Project Manager

What year did you join Brigaid?

2021

What were you doing before Brigaid?

Before Brigaid, I was working in fine dining restaurants in Napa, California for Thomas Keller.

What’s one piece of advice you would give to future Brigaid chefs? 

The biggest piece of advice I could give to future Brigaid chefs is to have an open mind. Many people in this space have worked here for decades and have valuable insight into everything we do.