David Clark, Executive Sous Chef, Army Navy CC

David Clark is currently the Executive Sous Chef of Army Navy Country Club (Arlington, Va.), a position he’s held since 2017. Prior to this post, he worked at a number of other clubs including Baltimore Country Club and Chevy Chase Club. Chef Clark also served in the U.S. Army, where he was a heavy equipment operator. He completed combat tours in both Iraq in 2006 and Afghanistan in 2009. While overseas, he realized that his true passion was cooking, and upon his return to the U.S., enrolled in the culinary school at Baltimore International college.