Claire Clark MBE

MBE MOGB
International Award-winning Pastry Chef, consultant & author and Founder of The Claire Clark Academy

Claire Clark has had a career encompassing time spent at some of the most prestigious restaurants, hotels and event caterers in England.

Her career spans from the grandeur of The Ritz, Claridges and Intercontinental and Westbury hotels to the more diverse Sir Terence Conran’s Bluebird, and from setting up a Pastry kitchen at the House of Commons to becoming Senior Pastry Lecturer at Le Cordon Bleu Culinary Institute.

Claire’s event-catering background was grounded with Mossman’s Party Service, one of the most prestigious event caterers in the UK. Claire also has extensive background knowledge of banqueting; having worked at the then-largest conference and banqueting hotel in Europe, the London Hilton Metropole Hotel. Claire’s career has been all-encompassing: she gained many medals for the British Olympic Culinary Team and was one of the youngest examiners for City & Guilds Advanced Pastry.

Claire’s knowledge and dedication to her work gained her a place in 2005 at the legendary The French Laundry in California under the watchful eye of Thomas Keller, the first American restaurant to obtain three Michelin Stars. In recognition of her commitment to her craft, Claire was awarded an MBE in the Queen’s Birthday honours list of July 2011. She is also the director of high end pastry caterers Pretty Sweet.

@claire_clark

Claire will be taking part on International Women’s Day where we will be championing women in the food and drink industry. Book your place now.