Vancouver chef and sustainable seafood lover Robert Clark becomes chief culinary officer at Organic Ocean
He's been an executive chef at several restaurants, where he carved out a reputation as an advocate for ocean-friendly meals
One of the pioneers in Vancouver's sustainable-seafood dining movement, has found a new calling.
Chef Robert Clark has been appointed as the chief culinary officer of Organic Ocean.
In the past, Robert Clark has been the executive chef at C Restaurant, Raincity Grill, and Nu in Vancouver. More recently, he's been the proprietor of the Fish Counter on Main Street.
He's also a cofounder of Vancouver's Spot Prawn Festival and became a member of the Order of Canada last November.
“We’re thrilled that Chef Robert has joined Organic Ocean,” Organic Ocean cofounder and CEO Dane Chauvel said in a news release. “He’s been a great friend of Organic Ocean and an enthusiastic supporter of our mission.
"We continue to build on our fisheries and seafood expertise, which has been significantly strengthened with the addition to our team of another globally recognized marine conservationist who also happens to be a renowned seafood chef.”
Clark is a cofounder of Ocean Wise and was honoured as a 2011 SeaWeb Sustainable Seafood Champion for supporting the consumption of ocean-friendly seafood.
He's pleased to be working with Indigenous fisheries partners of Organic Ocean.
“I’m on a journey of discovery, of learning new and exciting things, of testing the boundaries of my abilities in, what seems to be for me, a new world,” Clark said in the news release. “I’m hoping to contribute in ways I have never explored before.”
