Clark Overton bred in Las Vegas since the tender age of Seven Years Old and has been in the Hospitality Business for over 25 Years.
Nothing works without work” is the motto that Chef Clark Overton has come to live by and it shows from his diverse food heritage. After graduating from the California Culinary Academy in 1994, Chef Clark decided to commence a true culinary career working at the extraordinary Spago in Las Vegas Nevada. Within 2 years he would be elevated to Sous Chef due to his passion for people and teamwork and executing each dish with precision.
Food is my Strength
Bringing his culinary vision to life was cultivated as he was mentored by the late great Chef Jean Louis Palladin. Because of the encouragement of the great 2 Michelin Star Chef Jean Louis Palladin, Clark traveled around the globe, particularly to France and cooked alongside some of the top chefs in the world.
Clark would never forget his hard work and humble beginnings. Especially after working for one of the best Chef’s in the world Alain Duccasse opening the Mix in Las Vegas. Clark’s passion to bring delight through cuisine to people has elevated to creating his own brand of spices as well. Preparing home made dishes and introducing his Seasonings many have grown to love.
“I want to bring intensity to my recipes so people fall in love with both new and classic kitchen favorites!
Nothing Works without work is the motto I live by.
Mission
To create the ultimate dining experience through excellent service, well presented, fresh and flavorful food.
Our Core Values
Teamwork, Hard Work, Perseverance all in an effort to achieve the result.