Preston Clark, executive chef at Lure Fishbar and Bar Mercer, carries on his family legacy in culinary excellence, influenced by his late father, Patrick Clark, a pioneering chef. In this engaging discussion, he shares his lighter take on comfort food, his early experiences at Tavern on the Green, and what it's like running a bustling kitchen. Preston reveals the challenges of maintaining quality during busy services, his favorite dishes like the hangover pasta, and his aspirations for a timeless brasserie vibe, reflecting on both tradition and innovation in the dining scene.
