Wayne Clark
Chef Wayne Clark grew up in Chicago and spent his summers in Puerto Rico, working on his grandfather's farm. For many years, he worked in a variety of restaurants around the country, including the Park Plaza in Boston. Hired by others to help start new restaurants, Clark organized nearly every detail of these business launches.
Deciding to focus this growing expertise and experience into his restaurant own venture,Clark launched Il Piccolo in June, 1997 and followed-up one-year later with Ristorante Romanza. Like a work-horse, Clark splits his time between both kitchens, working on the line everday. He describes the cuisine of his restaurants as eclectic Italian and takes care to always keep fresh ingredients in the foreground of his specials. Clark makes both the pasta and mozzarella by hand and grows all of his tomatoes, edible flowers and herbs at home during the too-short New England summer.
In the restaurant circle of Providence, he is well respected as a founding member of C.A.R.I. (The Chef Association of Rhode Island), an organization that works to advance the careers of young people seeking to become food service professionals by granting scholarships and developing mentoring programs. Clark's wife, Monica, runs the front house of both Il Piccolo and Ristorante Romanza as the manager/hostess and accountant. Between the chef in the kitchen and the hostess/manager up front, this husband-wife team make both restaurants family affairs.
Chef's Recipes :
Seafood Bouillabaisse with SaffronCheck our Calendar to find out about Chef's Night Demos
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