Anthony Clark

The Charter Hotel Seattle is pleased to announce the appointment of the hotel’s new executive chef, Anthony Clark. Clark will be leading the hotel’s culinary program in its entirety, including the Argentine-inspired restaurant Patagōn, rooftop bar and lounge Fog Room, and catering for meetings and events. With a decade of domestic and international experience, Clark will be in charge of growing the existing food and beverage program, establishing each facet as its own destination and experience within The Charter Hotel Seattle.

Clark is no stranger to the Northwest food scene. Following graduation from the University of Washington, he began his career in Seattle as executive sous chef at W Hotel Seattle’s Earth and Ocean. Chef Clark later ventured across the Atlantic to join the team at one of Restaurant Magazine’s best dining establishments, the gastronomic sensation that is Mugaritz in San Sebastian, Spain, where he discovered new flavors to incorporate in his cooking. Upon his return to Seattle, Clark hatched and expanded the catering program at Quinn’s Pub as executive chef. He also served as the executive chef at the Bill and Melinda Gates Foundation, executing corporate food services and implementing team building skills.

“At The Charter Hotel Seattle, I want to see Patagōn further develop into a destination in its own right, Fog Room grow as an established Seattle rooftop bar and lounge, and the catering program become a must-have element to when guests are on site for a meeting or event. Each dining experience is a personal one for our guests and I look forward to creating and elevating the service provided,” said executive chef Anthony Clark. “I’m especially eager to get my hands grilling on the parrilla to experiment with new flavors and techniques. I am an avid forager and as each season brings new ingredients, I plan on refreshing our menus to reflect the changes in the Northwest.”