Colin Clark is a classically trained Italian Chef, who cut his teeth working under Marc Vetri in Philadelphia. Here he learned the foundations of Italian cuisine. Techniques like bread, pasta and charcuterie production, and a focus on ingredients through the lens on simplicity. 

After 4 years in the Vetri Restaurant Group, he joined Starr Restaurants and was one of the opening chefs at the acclaimed Le Diplomate in Washington DC. This iconic location serves as an institution in the DC dining scene.

After 2 years Chef Clark left to ply his trade working for James Beard award winning Chef Fabio Trabocchi, at the fine dining establishment on the Potomac River, Fiola Mare. It was at Fiola Mare that Colin learned to blend the technique and ingredient driven classical Italian cuisine of Marc Vetri, with a more contemporary fine dining approach. 

In 2019 Colin opened an Italian restaurant in the newly renovated Hamilton Hotel in downtown DC. Here he continued to hone his culinary technique with a menu centered around wood fired pizza, and rustic hand-made pastas.