Patrick Clark, CHE is the Culinary Academy dean for HEB, a regional grocery retailer in Texas and Mexico with over 360 stores. Prior to the recent appointment to HEB Patrick worked  as an associate professor at The Culinary Institute of America in both Napa Valley and San Antonio. Patrick continues to be a part of the CIA community supporting conferences.  Formerly he taught in the college’s degree, certificate, and custom continuing education programs. Patrick came to the CIA from the newly renovated Sutro’s restaurant in the historic Cliff House in San Francisco, where he won accolades for his farm fresh, California coastal cuisine. Patrick’s career has also included time with Ritz Carlton Hotels, California Café Corp as well as several private clubs.  Throughout his time as a chef and educator, Patrick has shared his culinary passion for seasonal, local, and organic foods. He was a member of the 1992 Chain de Rotisseurs ―Culinary Team, USA that garnered 26 medals. He is a high honors graduate of the California Culinary Academy, former president of the San Francisco Chapter of the American Culinary Federation, a gentleman farmer, and winemaker. (San Antonio, TX)