Scott Clark started his culinary career with a backpack full of his mother's borrowed knives, big dreams, and a hunger for the craft of cooking. He cooked at Vidalia in Washington, DC, and at Restaurant Eve in Alexandria, Virginia, where the kitchen showcased the Chesapeake region's ninety-seven bounties. In San Francisco's Michelin-starred kitchens Benu and Saison, he came to know and deeply appreciate the harvest of Central California and, specifically, of Half Moon Bay. Clark is now the owner and operator of Dad's Luncheonette and lives in Half Moon Bay with his daughter.