Michael H Clark
Chef Michael brings more than 30 years of culinary experience to Mastro’s Steakhouse, where is dedicated to providing guests with an unparalleled dining experience.
Chef Michael grew up in a large family that celebrated all hallmarks of life with a command at the dinner table. It was here that he learned at an early age what the dining experience did for relationships, and the sense of community that a shared meal could create.
As he got older, he developed an interest in baking and cooking while attending college in Ft. Collins, CO. It wasn’t until an acquaintance introduced him to a local chef, however, that he began to take his craft seriously. He started working in restaurants and eventually moved his small family from Colorado to New York, where he enrolled in the Culinary Institute of America. After graduation, he took his knowledge about the cuisines of the world to Chicago and became the founding Chef Partner for the Gibsons Group of Restaurants. Under this position, he opened five seafood and steak-centric restaurants and has had affinity with steakhouses ever since.
Chef Michael takes great pride in regional food traditions, and respects the simple beauty of carefully selected cuts of beef, seafood, poultry and pork – something he cooks with daily at Mastro’s Steakhouse. His lifelong goal is to become an integral part of the Chicago community, to be a part of the celebration, and to make Mastro’s guests and his teammates happy.