Mat Clark’s love for Southern ingredients comes directly from his origins in Mount Juliet, TN, where he was born and raised. Surrounded by a family with a passion for farming, Mat was most influenced by his grandmother, Memaw, who practiced sustainability and taught him the same values. Mat began his culinary career at City House, located in Nashville, TN. He has also spent time at other notable restaurants in Nashville, like the Marsh House, studying under John Besh. Mat was promoted to Head Chef of Leon’s Fine Poultry and Oyster Shop in spring of 2019. He is excited to partner with local oyster farmers, like Barrier Island and Seaborn Oyster Co, who recycle shells that promote sustainability for the seaways he loves