Benny's Chop House
Chef Mike Clark, a 40-year veteran of professional kitchens, is an anomaly in the fast-paced and flashy restaurant world. Humble in presentation, affable in nature, and exacting behind the stoves, Chef Clark brings his unique skill set to the team at Benny’s Chop House. His distinctive traits are a natural fit with the philosophies of excellence that are the foundation of “The Benny’s Way” at Benny’s Chop House.
Chef Clark’s childhood spent in the oil fields of Southern California and Midland, Texas is no-doubt at the heart for his easy-going nature and appreciation for classic American cuisine. As so many chefs often do – he found himself in the trenches of the hospitality industry simply as a first job, and then quickly fell in love with the business, its high energy, sense of community, and conviviality.
Soon thereafter, Chef Clark chose the culinary arts as his professional pursuit and earned a degree at the Culinary Institute of America in Hyde Park, New York. Following graduation, Chef Mike moved to Chicago – a city that seemed the perfect fit for him and his appreciation for friendliness. In time, Chef Clark became the founding Chef Partner for Gibsons Restaurant Group (including Gibsons Steakhouse, Hugo’s Frog Bar, LUXBAR).
Chef Clark led the culinary direction at Gibsons Restaurant Group for 18 years. After break from fast-paced kitchens and a brief stint in the Pacific Northwest as a seafood distributer and culinary arts instructor at Bates Technical College, Chef Clark returned to Chicago as the Executive Chef at Tavern on the Park.
In March of 2014, Chef Clark joined the team at Benny’s Chop House. There, he oversees the restaurant’s extensive 100% USDA Prime Prime Beef program as well as its wide selection of fresh seafood, seasonal sides, and commitment to big American flavor.