Chef Robert Clark has built his culinary career in Athens, Georgia, moving from local restaurants to a leadership role at the University of Georgia’s dining services. Since joining UGA Dining Services in July 2022 as a sous chef at Oglethorpe Dining Commons (O-House), Clark has advanced to become one of two managing chefs at Bolton Dining Commons, alongside Chef Justin Robbins.
“Managing chefs set the menus, manage the employees, make sure we are presenting an experience to our customers that is aligned with customer service and food quality goals — and have as much fun as possible while we do it, which has been great,” Clark said.
Clark emphasized the collaborative environment at UGA. “The support structure here is incredible. Everyone is willing to answer questions and solve problems together,” he said. With 40-50 employees working each shift at Bolton, he added, “as much as one cook can’t cook for a building like this, one person can’t manage a staff as big as this.”
Before joining UGA, Clark worked his way up from apprentice to chef at Trappeze Pub in downtown Athens and held positions at South Kitchen + Bar and several SP2 Hospitality establishments. His interest in university dining led him to O-House, where he learned under Chef Don Law before becoming managing chef with Chef Kevin Statham after Law’s retirement.
Comparing university dining to restaurant work, Clark noted differences in scale but similarities in approach: “It’s a matter of scale. There are more people, but as long as you have bigger pots and bigger spoons, it scales about the same. There are things that are harder and things that are easier.”
He recalled fond memories from O-House’s popular O’Hacienda station and valued the relationships formed there. “It always comes back to the people,” he said. “I still love my O-House gang.”
When offered the opportunity to move to Bolton Dining Commons—UGA’s busiest facility—Clark saw it as a chance for growth. “Bolton serves more people than any facility on campus by double. It has to run at peak efficiency,” he said. “I wanted to learn how they feed so many people and the quality with which they do it.”
Clark pointed out that staff retention distinguishes UGA from other workplaces: “You have more continuity at UGA. In a college town, you have seasonal workers, students, transient people, so it’s been interesting and eye opening to meet people who work at UGA and stay here because of its environment, encouragement and benefits,” he said.
He also observed strong team bonds among employees: “You have people who have worked together for years and years. People move to different buildings and come back,” he said. “It’s an incentive to train people, help with their enrichment because you know they’re people you’re going to have with you for a while.”
Though his managerial duties limit his time in the kitchen now, Clark continues to enjoy cooking and learning new techniques: “I still really enjoy cooking, and it’s still the best part of the job.” He cited Bolton’s specialized equipment—including a wok station and rotisserie smoker—as opportunities for skill development.
Next year brings another milestone for Clark: he will serve as sole managing chef when West Campus Dining, Learning and Well-being Center opens next summer.
Reflecting on his decision to join UGA Dining Services, Clark said: “This is where I want to be, and I can’t wait to find out what happens.”
