Executive Chef Bob Clark was born in Boston, Massachusetts and raised in Prince Georges County, Maryland. While attending high school, he began his culinary career as a dish washer turned line cook.

Throughout the early 1980s, Chef Clark opened five new restaurants under the Bennigans chain, training all the new cooks and line managers. He then joined the U.S. Air Force and served in Desert Storm. Chef Clark was able to maintain his cooking skills by working in two fine dining restaurants while stationed as an Air Force Police Officer in Fairbanks, Alaska. He returned home with an Honorable Discharge, and went back to work in the restaurant business.

In 1992, Chef Clark moved to Baltimore, working as Sous Chef in various locations, such as The Omni Hotel and The Rusty Scupper. He continued his career as an Executive Chef at Pierce’s Plantation and Ruth’s Chris. Chef Clark then served as Executive Sous Chef in the Banquet Department at Turf Valley Resort for five years, moving to the role of Executive Chef of Alexandra’s Restaurant in August 2008.

Chef Clark hopes to incorporate his cooking philosophy and love of food into the menu and ambience of Alexandra’s at Turf Valley. “Great meals are the ones that make you remember something from your past” and “Treat your guest as one of the family” are two ideals that Chef Clark embraces to enhance the Alexandra’s experience for every guest.