Kelsey Barnard Clark

Chef, Owner
Kelsey Barnard Clark

Dothan

About Kelsey Barnard Clark

Kelsey Barnard Clark attended the Culinary Institute of America in Hyde Park, New York. While in New York, she fine-tuned her skills and learned the art of elevated food by working under Gavin Kaysen at Cafe Boulud and then in pastry at John Fraser’s Dovetail. Her dishes are inspired by southern classics with her French techniques sprinkled throughout. Kelsey runs her restaurant and catering company, KBC, in Alabama with her husband. She is currently competing on Bravo! Top Chef season 16.

At My Venues

Pecan banana bread
$$$, Outdoor Seating, New American,
"A respect for classic techniques & traditions is the inspiration for all of my food. I’m excited to bring a piece of my family into our little bakery.❤️ get_repost ・・・ We’re excited to announce that we’ll now be sharing Kelsey’s family recipes in the bakery . . . TODAY - grandmother June’s pecan banana bread served on grandmother Lil’s china ❤️"
At my venues
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