Environment: PROD

Clark Barlowe


Clark Barlowe is the chef and owner of Heirloom Restaurant in Charlotte, NC. Clark began his culinary career in his hometown of Lenoir, NC, where his family was a constant source of inspiration for traditional Southern cooking techniques and ingredients.  

Before attending Johnson and Wales in Charlotte, NC, Clark worked at a small local eatery, Bud’s Pub, in Lenoir.  While attending culinary school in Charlotte, Clark worked for legendary Charlotte restaurateur, Frank Scibelli, at Mama Ricotta’s.  Clark also had stints at some of the world’s top restaurants, including The French Laundry, in Napa, California, and El Bulli, in Spain.  Clark names his two most formative kitchen experiences as his time at Chez Pascal, in Providence, RI, under Chef Matt Gennuoso, and his time spent managing for Clyde’s Restaurant Group, in Washington, DC.  Clark has also appeared on The Food Network’s Chopped and most recently was responsible for revamping North Rock Restaurant in Bermuda before returning to North Carolina to open his dream restaurant in Heirloom.

Clark is an active member of several non-profits in Charlotte.  A board member of Green Teacher's Network, which works to create schoolyard gardens in North Carolina and further school nutrition and education, as well as a member of Piedmont Culinary Guild which strives to further the food scene and connection of the food chain in the piedmont of North Carolina.  Clark is also a founding member of the Mecklenburg Community Food Health Coalition that brings together partners from the private and public sectors to deal with food issues in Mecklenburg County.  

With primary focus on serving the best North Carolina foods and beverages, Clark enjoys creating original and unique dishes that reflect his travels and training. Chef Clark is an avid forager and when he is not in Heirloom’s kitchen, he can most likely be found in forests and fields, sourcing ingredients that are unavailable to most restaurants.