Gillian Clark

Chef Gillian Clark has built a strong national reputation as a no nonsense interpreter of classic American cuisine. After working for almost 11 years in publishing and communications, Gillian answered a life-long calling to cooking. She graduated from L’Academie de Cuisine in 1995. As chef at many of the areas top restaurants—Evening Star, Mrs. Simpson’s, Broad Street Grille, Breadline—she has become a culinary talent who has captured the attention of food lovers and critics nationwide. She opened her own restaurant, Colorado Kitchen in 2001 and proved that people will travel to a tiny, out of the way spot for incredible food and a restaurant where American cuisine is alive and well. The little restaurant with a huge following has been featured on The Food Network, local and national media, including the New York Times. Shuttered in 2008, Colorado Kitchen is still fondly remembered by hundreds of DC residents. The General Store and Post Office Tavern was Gillian’s seventh restaurant opening—her second as Chef and Owner. This time Gillian focused on American road food. The General Store featured comfort food for the traveler. Except on Sunday’s where Gillian entertained diners with her Sunday Dinner flights of fancy—Lobster Newburg, Veal Scallopini—classic, sit-down meals. It is here where her fried chicken stole hearts and minds. Loved by Guy Fieri, challenged by and victorious over Bobby Flay; the fried chicken has an international fan base and a home at BAGOCK Fried Chicken & Doughnuts in Brooklyn, NY. Gillian shares her philosophy on food, culture, and society with listeners of National Public Radio in her regular commentaries on NPR’s Weekend Edition. And was a featured editorialist with the Huffington Post. Her first book, Out of the Frying Pan—a memoir and cookbook, is published by Thomas Dunne Press. Gillian spent almost 10 years composing the sequel--a second memoir, Not Done, Not Done, Not Done—Burnt. This second, more mature look at the food service industry will take your breath away.