Basic Info

Chef Phillip Kirschen-Clark
Contributor Status:
Native AdVice
Initial Contribution Date:
Primary Location:
New York, NY, USA

Career Info

Primary Industry:
Food & Beverages / Culinary
Personal Career Headline:
Business Description (One-Liner):


More Career Details:
Experience Timeline:

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Career Snapshot:

Phillip Kirschen-Clark, the peripatetic chef who made waves at Vandaag, then left and showed up for several months at the clubby Demi Monde near Wall Street, has a new job. He is now the chef at Judi Wong’s cozy Cafe Cluny in the West Village, preparing a mix of classic and locavore modern dishes, including a beet-and-pear salad with pickled walnuts, king salmon with salsify and romanesco cauliflower, and homemade cavatelli in a lobster bisque sauce. (Source: The New York Times)

What Else To Know

Your Business's Motto?:

Accessible to all.

One food and drink on earth, what would you choose?:

Roasted Turnips with lemon juice, olive oil and sea salt.

Pear Cider by Arron Burr

What literature is on your bed stand?:

National Geographic and the Benu cookbook by Cory Lee.

Tell Us More:

Most popular dishes and your favorites?

I like our grilled sea bean salad with strawberries, toasted cashew nuts, and buttermilk ranch.

The most popular is our avocado toast in the morning.  It is served on gluten free whole grain bread with a thin layer of spicy citrus paste, mashed avocado, and a poached egg on top.

Original Native Society Post

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Primary Location

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