Influenced by his grandmother and great aunt, Clark Grant started baking and cooking at the age of 10 in his hometown of Milledgeville, Georgia. Grant began cooking professionally in 2005 when he was hired as a line cook at Amici, an Italian café in Athens, Georgia. After two years at Amici, he continued his culinary journey at The Basil Press, owned and operated by the Acoyaas Restaurant Group in Georgia. He was soon appointed the Executive Sous Chef position for all three of the Acoyass group's concepts: The Basil Press, The Porterhouse Grill and Copper Creek Brewing Co.
In 2008, Grant moved from Athens to Chicago to become the Sous Chef of The Capital Grille. Two years later, he accepted the position of Sous Chef at Roy’s Hawaiian Fusion. In 2011, Grant found his current home at III Forks Prime Steakhouse. With the restaurant since its opening, his kitchen talents and steakhouse perspectives quickly led him from Executive Sous Chef to Executive Chef. Chef Clark Grant enjoys creating new and innovative dishes and is passionate about the Mediterranean and Southern influences in his cooking.
When not in the kitchen, Grant enjoys discovering new wines (he passed the "Intro to Sommelier" test in 2009) and playing golf. Even though he's a "transplant," Grant considers himself a true Chicagoan now.