20 PUNCHMAGAZINE.COM {quickpunch} What’s a surprising fact about oysters you wish every diner knew? Despite their size and odd flavor, Belon oysters are the best thing you’ll ever eat. What drew you to the culinary world? I couldn’t make it in the real one. At work, what task do you look forward to the most? A super busy shift working the sauté station. You get absolutely destroyed. It’s amazing! What makes the sauté station so brutal? It’s definitely the highest-volume station in the kitchen. You’re picking up 8 to 10 pastas at a time, searing fish, steaming mussels, all while listening for the next dishes. I’m a sucker for organization so, for me, it’s like a game of Tetris. Sum up your personal philosophy in one sentence. There is no crying in the walk-in. Do you have a favorite dish currently on Clark’s menu? Crispy rockfish with grits and sofrito. What’s at the top of your bucket list? The Kentucky Derby. Outside of the Bay Area, where’s your favorite destination for food? Late-night Chinese in NYC. THE Q & A JOSH HINES What’s the most memorable meal you’ve had? My first French fine dining dinner in New York, at Chanterelle. Everything from the handwritten menus to the floral arrangements was perfect. The food was amazing. It made me realize how much a really good dinner can wow all of the senses. What subject has been occupying your mind lately? The fall of the Roman Empire. Can you share something that always surprises people to learn about you? I never went to culinary school. Are there any foods that remind you of your childhood? Watermelon with salt and pepper. Where do you find the best oysters? Maine. Always. Who’s the best B-list celebrity you’ve cooked for? Chuck Norris. At the time, my chef friends and I had a running competition of who had the best B-list celebs (A-list is boring). I hands-down won with Chuck! What was your childhood dream job? Architect. How do you feel about being a chef? Being a chef is the worst job you’ll ever love. The chef and veteran oyster-shucker at Clark’s Oyster Bar in Menlo Park opens up about celebrity diners, sauté station stressors and the best mollusk you’ll ever eat.
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