Kelsey Barnard Clark

Current Residency: Dothan, AL
Occupation: Executive Chef/Owner, KBC

Kelsey Barnard Clark is a born and raised “Gulf Southerner” from Dothan, Alabama. She got her start in the food industry as a middle school student with a baking obsession and catered her first wedding at age 15. Kelsey’s most impressionable memories were made at the beach catching, gutting and eating fresh fish with her large family. At 20 years old, Kelsey dropped out of college and left the deep South to attend 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.  Kelsey's passion is cooking from the heart, and from her memory. 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, baby Monroe, and two horse-dogs.

Kelsey Barnard Clark

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Current Residency: Dothan, AL
Occupation: Executive Chef/Owner, KBC

Kelsey Barnard Clark is a born and raised “Gulf Southerner” from Dothan, Alabama. She got her start in the food industry as a middle school student with a baking obsession and catered her first wedding at age 15. Kelsey’s most impressionable memories were made at the beach catching, gutting and eating fresh fish with her large family. At 20 years old, Kelsey dropped out of college and left the deep South to attend 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.  Kelsey's passion is cooking from the heart, and from her memory. 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, baby Monroe, and two horse-dogs.

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