CHEF/OWNER
CLARK GILBERT

Clark Gilbert landed his first cooking job at Restaurant Taquet in Wayne, PA under chef-owner Jean Francois Taquet. Within a year and a half he had secured a coveted Sous Chef position. After stints at the Fountain Room at the Four Seasons under Jean Marie Lacroix and in the kitchens of two Michelin-starred restaurants in Paris, Chef Gilbert's first Executive Chef position came at the rebirth of La Terrasse. He was involved as Chef de Cuisine, in the opening of four restaurants in the Sheraton Rittenhouse Square, including Square Bar, where Philadelphia Inquirer critic Craig LaBan labeled him "one of the city's most talented chefs." He headed the kitchen at the venerable South Philadelphia Italian steakhouse, the Saloon and at the well-respected byob, Avalon in West Chester. Several years later his cooking career came full circle when he reconnected with his mentor and returned to Restaurant Taquet as Chef de Cuisine. In 2009, Gilbert realized his dream of opening his own place, Gemelli in Narberth, PA. With his sophomore effort, Gemelli on Main, Chef Clark Gilbert begins the next chapter...