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About Us

Clark Culinary was founded to help smaller restaurant groups and independent operators access the knowledge and know-how of large multi-unit groups at an affordable rate. We have decades-long relationships with distributors and manufacturers willing to work with us to improve your bottom line.


James Clark

Founder and Principal

Prior to founding Clark Culinary, James was the Director of Culinary and Purchasing at Murphy Adams Restaurant Group, where he oversaw culinary innovation, product selection, and distribution for brands like Mama Fu’s and Austin’s Pizza. A veteran chef and restaurant operator, James has more than 30 years of experience in culinary creativity and menu development. He is a member of the Off Premises Industry Council, and a winner of the Nations' Restaurant News MenuMasters Trendsetter award.

Mission & Values

Clark Culinary strives to facilitate growth among exciting and unique emerging brands. We believe that the future of the industry belongs to mid-size regional brands, and our goal is to build long-term partnerships to equip those brands with the knowledge and assistance they need to compete in today's restaurant industry. 

  • Treat all with dignity & respect - Kindness costs nothing and gains much, and yelling at people never solves any problems.

  • Be honest & transparent - Set realistic expectations, own your mistakes, and ensure everyone has the information they need to make the best decisions.

  • Value means quality at a fair price - The cheapest solution is almost never the best one, and no one wins in a race to the bottom.

  • Business isn't a zero-sum game- Strong relationships make for good business, and the best deal is where all parties win.


Key Considerations for Building a Catering Menu
ezCater Thought Leadership series

Key Components of Successful Menu Execution
ezCater Thought Leadership series

Building a Great Catering Menu from your Dine-In Menu
ezCater Thought Leadership series

Low-Carb options featuring Zoodles
Live TV, Fox Austin, February 2019

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