Owen Clark, Executive Chef
Owen Clark has cooked in New York City for seven years. Hailing from Colorado he was exposed to the fishing, hunting, and outdoor activities the state is famous for. Owen became familiar with many wild edibles, learning to forage he developed a true feel for the seasons. Starting his culinary career in a family style Italian restaurant, he decided to enter a culinary program in Boulder at the Culinary School of the Rockies. The degree helped him land an apprenticeship in the elite Michelin 2-starred “L’Oustau d’Baumaniere” in Les Baux- de- Provence, France. Owen then earned another apprenticeship in Europe at The Fat Duck in Bray, England. The restaurant was rated the “Best in the World” by Restaurant Magazine. From there he was invited to cook at WD-50 in New York City‘s Lower East Side. He spent two years rising through the ranks and learning more than he ever thought possible about flavor pairings, technique, and modern styles of cuisine. After leaving WD50, Owen was attracted to Blue Hill restaurant for its seasonality and emphasis on sustainable ingredients. He worked for two years with Dan Barber, a James Beard award winner and one of Time Magazine’s 50 most influential people for 2009. Owen started as Sous Chef on the opening team, and is now into his own Executive position.
Carl McCoy, Owner/Operator
Carl was born in Missouri. His passion for food was ignited at the tender age of five in his Sicilian Grandmother’s garden. Every spring and summer he spent mornings at her side cultivating herbs, fruits and vegetables. From her he learned to appreciate the love of food and cooking. Drawn to Italy, he moved to Rome to gain a better understanding of the food culture he’d become so passionate about. During several years working in Rome Carl traveled throughout Italy, France and Spain visiting vineyards, learning about and tasting wine. Carl returned to the U.S. and was hired at Marc Vetri in Philadelphia. Carl then decided to “take the plunge” and moved to New York City. Working at the three star restaurant Esca as a Captain he was soon promoted to Wine Director. Still, Carl was driven to open a restaurant of his own and assemble a team that represented his aesthetics. That restaurant is Gwynnett St.