Claire Clark

Claire Clark

Awarded an MBE in recognition of her achievements and continuous commitment to her craft, Chef Claire Clark is considered one of the best pastry chefs in the world.  Chef Claire is currently working as an International pastry consultant and director of her bespoke high-end patisserie company, Pretty Sweet.

 

In 2003, during her three years as a senior pastry lecturer at the Cordon Bleu culinary institute, Chef Claire helped open London’s first Grand Café, The Wolseley, where she worked alongside Head Chef Chris Galvin for two years before being recruited to Chef Thomas Keller’s three Michelin star restaurant, The French Laundry, in California. After five successful years in America, Chef Claire returned to London and established Claire Clark Consulting, with clients that include the British Parliament’s House of Commons. Through Pretty Sweet, Chef Clair has also been recruited to supply pastries for Buckingham Palace and many A-list celebrity clients.

 

In addition to her MBE, received in the 2011 Queen’s Birthday honours list, Chef Claire has been the deserved recipient of accolades including Restaurant Magazine’s Best Pastry Chef, in 1999 and 2005, and the prestigious Meilleur Ouvrier de la Grand-Bretagne (Best Craft Worker of Britain) award of which, to date, Chef Claire has been the only female recipient. Chef Claire was also presented with a Master of Culinary Arts award in 2006, considered the ultimate accolade for chefs, pastry chefs, and restaurant managers in the UK.