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Mary Clarke, Chef Instructor
 Chef Mary Clarke was born and raised in Seattle Washington. After completing her studies at the University of Washington she moved to San Francisco to attend the California Culinary Academy. Upon graduation she was asked to join the kitchen staff at Masa’s, where she worked for the next two years with her mentor, Chef Serrano. After leaving Masa’s Chef Clarke moved to the Sheraton Palace Hotel, which had been closed for two years for an extensive renovation, to be part of the opening team. She worked in the historic Garden Court Restaurant for two years before accepting the position as Sous Chef for the soon to be open Geordys Restaurant. Geordys restaurant was soon to gain four star reviews and a series of other accolades, including being named by John Mariani of Esquire Magazine as the Best New Restaurant of 1993. Chef Clarke then relocated to Mendocino, California to become Executive Chef of the 130 room boutique hotel, The Hill House of Mendocino. She moved back to Seattle as Executive Chef of the widely respected vegetarian restaurant, Café Flora. In addition to her other duties she implemented the restaurant’s wine program. Always ready for a challenge Chef Clarke took on the planning of a new restaurant in Seattle, El Camino. The concept was fresh, regional Mexican and El Camino opened to fantastic reviews under the tutelage of Executive Chef Clarke.
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