Our Chef: Ian Clark

A native of Gorham, Maine, Ian Clark first came to Boulder on a road trip at the age of 16. Before culinary aspirations ever entered his head, he fell in love with the town and atmosphere of Boulder. He returned to Colorado in 2000 after completing culinary school at the New England Culinary Institute in Vermont and finishing an apprenticeship at the Historic Black Point Inn in Prouts Neck, Maine. Ian's resume includes time spent in the kitchens of John Platt at Q's Restaurant in the Hotel Boulderado as well as the Ritz Carlton in Dana Point, California and for Chef Mavro in Honolulu, Hawaii. Named sous chef at Jax Fish House, Boulder in 2003, Ian was able to craft what he calls classically inspired cuisine. In 2005 Ian became the Chef for Rhumba Café Caribbean.  In 2007 he helped open CENTRO, latin kitchen & refreshment palace. 

While at CENTRO, Ian has helped earn numerous accolades including “Denver’s 10 Best New Restaurants” -5280 Magazine, “Denver’s Best Restaurants” -5280 Magazine, and "Best Chef" at the March of Dimes Signature Chef Event.  Chef Ian Clark commits himself to creating innovative, soulfully delicious Latin cuisine with the finest quality of ingredients.  His dedication to excellence paired with his focus on detail has helped define his “stubbornly uncompromising” food. 

Ian is also an avid part of the community.  Participating in events that help raise money for BCAP, March of Dimes, Boulder Shelter for the Homeless, Habitat for Humanity as well as many others.