Robert Clark

Bio
Robert graduated with Distinction from Leiths School of Food & Wine in 2020 following 10 years touring the world as a successful classical singer. With his ability to thrive in high-pressure performance environments, he progressed quickly through some of the UK’s most prestigious Michelin kitchens. He learnt the skills necessary to support his creative talent, and began delivering high-end bespoke menus for ultra-high-net-worth and celebrity clients. Shorter stints in unique cooking environments – such as plant-based menu development and open fire cookery – continue to add to his creative arsenal. This has all led to working in creative menu development, building successful development and consultancy partnerships with well-known UK brands and hospitality businesses. A proud Somerset boy, Robert loves any opportunity to work with the very best of West Country produce, give his refined cooking style a touch of home comfort and of being outdoors.

Life before Leiths
“Before Leiths I was a freelance classical & opera singer! Touring with classical a capella groups, singing with opera companies and all the time trying to find the best local street food, coffee & restaurants wherever I was in the world!” 

What inspired you to enrol at Leiths?: 

“I had been obsessed with all things food and cooking for as long as I can remember (my first school report said ‘Rob enjoys all aspects of school, especially lunch’! 

I knew of Leiths through looking at shorter courses to up my skill set & have fun, but every time I went back to look, I found myself wanting to do a longer and longer course, until I decided to take the plunge and fully retrain on the professional diploma! 

Leiths stood out for me as a place that equips for so many paths in the culinary world, which was really important for me as I didn’t know exactly what I wanted to go on to do. I just knew I wanted to be involved in food!” 

Life after graduation: 

“Life after Leiths has been a rollercoaster to say the least! After graduating, I wanted to hit the ground running so went straight into Michelin-starred kitchens to build on everything I’d learnt at Leiths, culminating in working up at 3-starred L’Enclume. 

After that, I went into Private cheffing which took me all over, from the Cotswolds to Monaco, Ibiza to LA! 

For the last 6 months, I’ve been Head of Food for MUST Wine bar group, leading their food strategy and creating their regularly changing menu. I’m also currently working on an AI kitchen & recipe tool, and a new sauce & condiment company.” 

Any advice/words of wisdom for Leiths students?

“While you’re at Leiths, soak up every moment and throw yourself into every part of the course! It’s the most thorough culinary education I could’ve hoped for and I’ll find myself drawing on something I learnt at Leiths most days in the industry, even things I thought I might not need at the time for what I wanted to go into!

Once you’ve graduated, never be afraid to change tac if you don’t think a job is quite right for you – there are SO MANY opportunities to explore in the food world, and if a love of cooking and food (and eating!) is your starting point, there will 100% be the right fit for you out there!”