Chef Clark's mission is to serve only sustainable seafood and he's launched a campaign among his peers to educate the public that we should care about the sustainability of ocean life. Clark began his career training at George Brown College and went on to work in Toronto's finest kitchens. Now working in Vancouver, and having a desire to serve fresh seafood, he went straight to the boats “to find better seafood and more variety. Soon the chef was adding sea cucumber to salads and barnacles to soups. His former restaurant Star Anise, remains the only restaurant to ever win the Vancouver Magazine awards for "Restaurant of the Year? and "Best New Restaurant? in the same year.