Chef Preston Clark

Preston Clark is the Corporate Executive Chef and Culinary Director of Lure Fishbar and Bar Mercer in Soho. Born into a culinary dynasty as the son of the late legendary chef Patrick Clark, the first Black chef to win a James Beard Award—Preston’s journey began watching his father lead iconic kitchens like Tavern on the Green. He formally trained at the Culinary Institute of America and refined his craft under world-renowned mentors, including Jean-Georges Vongerichten and Charlie Trotter. Known for his sophisticated approach to seafood and mastery of French technique, Preston has earned widespread acclaim, including a James Beard Award nomination for Rising Star Chef of the Year. Before joining the Lure family, he served as Executive Chef at Resto and El Toro Blanco, where he showcased his versatility and creative range. Today, he remains a pivotal figure in the American culinary landscape, balancing the demands of high-volume, luxury dining with a deep respect for seasonal ingredients and his family’s rich gastronomic heritage. Under his leadership, Lure Fishbar and Bar Mercer continue to be premier destinations for refined coastal cuisine and world-class hospitality.