Jeff Clark

Jeff Clark is currently the Sous Chef at The Stovall House. Prior to that, they were the Lead Cook at Innisbrook, A Salamander Resort from December 2016 to August 2021. In this role, they ran the kitchen when the chef was out and was responsible for fabricating all meat, coming up with new menu items, writing standardized recipes, ordering product, inventory, and food cost.

Prior to their time at Innisbrook, Jeff was the Executive Chef at Henry's pub and grill from June 2014 to December 2016. In this role, they were responsible for all aspects of food preparation and sanitation for dinner service. Jeff also created new menu items and wrote standardized recipes.

Before Henry's pub and grill, Jeff was a Sautee Cook at Tavern on South from April 2013 to June 2014. In this role, they were responsible for all food preparation and sanitation at the Saute position for dinner service. This included portioning fish and meats, making all sauces, and working in a scratch kitchen.

Jeff's first professional experience was with the United States Marine Corps from June 2001 to May 2005, where they served as an Electrical Equipment Repair Specialist-1142. In this role, they were responsible for repairing electrical equipment.

Jeff Clark's educational career includes a Bachelor's degree in Culinary Management from The Art Institutes as well as attending Lakewood Ranch High School.

Some of their coworkers include Ellen Wall - Assistant General manager, Clare Flemming - Social Secretary, and Adam Quinn - Events Manager. Their manager is Chris Dorman, Director.