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. The General Store and Post Office Tavern was Gillian’s seventh restaurant opening -- her second as Chef and Owner. This time Gillian’s focus was on America 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. Gillian shares her philosophy on food, culture, and society with listeners of National Public Radio in her regular commentaries on NPR’s Weekend Edition. She is a member of the Southern Foodways Alliance and a published author. Out of the Frying Pan -- a memoir and cookbook is published by Thomas Dunne Press. Gillian is currently working on a second food memoir, Not Done -- Burnt.