OUR STORY

Chef John Clark was born and raised in the heart of South Central Los Angeles. Growing up in a single parent home to a mother of five children came with many challenges. Being the oldest son, he knew he needed to be a leader and a role model to his younger siblings so he took on the responsibility everyday. You can imagine the day to day struggles that come with providing for five children, so when his mother was put on disability, he understood his help was needed more than ever. At 16, he started his first job at McDonald’s where he worked throughout his final years of high school.

Over the years the opportunity to go to Culinary School came about so he decided to get formal education at Le Cordon Bleu. This experience brought so much joy that it began to inspire him on levels he had never thought possible. Using his resources he started working at Son of a Gun Restaurant, owned by James Beard Award Winning chefs Jon Shook and Vinny Dotolo. This is where his culinary insight grew in a tremendous way. He was able to grow and capitalize on his opportunities and eventually became one of the head chefs in the company. Leading massive events for 1,000+ people, traveling across the country to cook, coordinating pop-ups out of state, all things that inspired him to one day provide the same opportunity for people who come from the same place as him.

Since then, John has started Yes Chef Corp., a brand created to not only provide love and comfort through amazing food and great service, but also to provide opportunity for the inner city youth. Cooking can keep a lot of good people from making a lot of bad decisions. Follow us as we continue our journey to change the world through food, one life at a time.