Geoffrey Clark stumbled upon his culinary career at the age of 14 when he worked part-time at a restaurant. He's been head over heels in love with cooking and the demanding lifestyle of a chef ever since. New Zealand born Clark completed his formal training at Cooperoo Catering College in Brisbane, Australia in 1987. He went straight to Hamilton Island and then onto Hayman Island on the Great Barrier Reef for his apprenticeship. Arriving back on the Gold Coast, Geoffrey was recruited to work with Sheraton and Marriott hotels in various positions.Geoffrey was definitely working his way up. He obtained his first executive role with P&O Resorts working at Cradle Mountain Lodge and then Dunk Island and Lizard Island. During this time he made several television appearances and co-produced the 'Australian treasure cookbook.' Feeling as though he had done all he could in Australia, Geoffrey headed out to southeast asia, working for GHM hotels at The Andaman, Langkawi Malaysia, and most recently opening Centara Grand Beach Resort in Phuket, Thailand before finally landing in Bali.
"What inspires me to keep growing is the constant evolution of the culinary industry that makes every day different and exciting to be part of," he says. Today, he's leading the culinary operations at Nusa Dua Beach Hotel & Spa, working with Authentic Asian cuisine and replicating some classics such as his most acclaimed Prawn Head Salad and Asian Soup, and his signature "dish of the moment" Southern Thai Yellow Crab Curry. \AM
