We are thrilled to have Chef Brian Much a part of the Clarks’ on Main family. Brian has worked with us part time for almost a year and we finally managed to persuade him to join us full time.
Brian has been in the culinary world for over 22 years. He apprenticed for three years on Sea Island at the Cloisters, was a Sous Chef at the Flying Biscuit in Atlanta and at the King and Prince on Saint Simons Island. He was Chef at the Black Hawk Grille in Barboursville, West Virginia and at the Hambidge Center in Rabun Gap.
Brian says he just “likes making good food”, but his specialities would be classic French and Southeastern staples.
At Clarks’ our most important asset is our people. They are the life and soul of our restaurant. We pride ourselves on the fact that everyone who wears the name Clarks’ on their sleeve is a member of our family. And as such, we hope you feel their generosity, warmth and welcoming spirit anytime you come to our restaurant.