Since the age of 14, Brent has worked his way through the kitchen as dishwasher, line cook to Sous Chef to Chef now living his dream as Executive Chef and Owner of his own Catering Business.
Chef Brent Clark was inspired to begin a career in the culinary world while working in his home state of Pennsylvania. Trained and gained inspiration by Chef Benjamin Ash and Chef Greg Gable. After graduating from the Prestigious Culinary Arts Program at The Culinary Institute of America in Hyde Park, New York. Chef Brent Clark then moved onward to hone his skills while working at the Four Seasons in Costa Rica and then at Cape Cod’s only Four-Star, Four Diamond Restaurant, Twenty-Eight Atlantic at Wequassett Resort.
Executive Chef Brent Clark is a fully engaged culinarian whose diverse cooking talents and deep passion for food inspired his own creative menus at Alden Park, Plymouth, MA. With great pride and perseverance with setting his goals and accomplishing his dream, Chef is now venturing into ownership by developing and designing a Custom Catering Company. Along with his catering company, his current position is Executive Chef of the 1620 Winery & Wine Bar where he executes customer tailored menus for all occasions at both 1620 locations.