Hi, I'm Chef
Breelyn Clark

I craft the perfect culinary experience for every client.

A Passion for Culinary Art

I started my professional career at Cherry Springs County Club under the late Chef De Cusine Stephanie McCorkle from New Orleans. Under her tutelage I found and explored my love of cuisine from many genres and cultures. I've been lucky enough to be in the hospitality industry for 22 years now and particularly enjoy baking as a form of self expression. I'm also endlessly fascinated with the variety, nuances and history of food from around the world. I hope to always keep learning, discovering and sharing that passion. I greatly enjoy customizing menus and creating memorable dining experiences for my clients. I cater to special diets and am allergy friendly, including celiacs.

Cherry Springs Country Club under the late Chef de Cuisine Stephanie McCorkle from Commanders Palace in New Orleans.

Putting love in every bite and respecting the ingredients.

Culinary Highlights

Experience & Passion

22 years in hospitality; bespoke menus, baking as expression, and culture-driven cuisine.

Learned Cooking

Mentored at Cherry Springs Country Club by Chef Stephanie McCorkle of Commanders Palace.

Secret Ingredient

Putting love in every bite and respecting the ingredients.

APPETIZERS

Mezze Platter- Assorted Fresh and Grilled Vegetables with Mediterranean Dips, Fresh and Dried Fruit, Prosciutto, Cheeses, Grilled Pita

FIRST COURSES

Roasted Lemon and Beet Hummus with Grilled Pita

Curried Butternut Squash Soup with Coconut Milk, Chili Flake and Served with Garlic Naan

MAIN COURSES

Morrocan Spiced Chicken Tagine with Preserved Lemon, Olives, Apricots and Golden Raisins. Served on Couscous

Shakshuka- Braised Lamb Shank in a chunky Tomato and Green Pepper based sauce with Basted Eggs and Toast Points

DESSERTS

Baklava

Roasted Mediterranean Fruit with Honey Spiced Chevre and Candied Walnuts

Mixed Citrus Olive Oil Cake with Herb-infused Soft Cream

APPETIZERS

Tapas-Chile Chicken Empanadas with Avocado Lime Cumin Crema

Tapas- Garlic Shrimp Toast with Mango Pico de Gallo

Tapas-Manchego Cheese Stuffed Dates Wrapped in Serano Ham

FIRST COURSES

Frutas Con Crema- Grilled Tropical Fruit Salad with Coconut Cream

MAIN COURSES

Ropa Vieja- Slow-cooked Beef with onions, peppers, olives, in spiced tomato sauce served atop Potato, Carrot and Plantain Puree

Pernil with Arroz Con Gandules- tender citrus-marinated Roasted Pork and Cuban Rice with peas

DESSERTS

Alfajores Cookies with Cafe con Leche

Coconut Tres Leches Cake

Arroz Con Leche- Rice pudding with cinnamon and raisins

APPETIZERS

Cheese Stuffed Dates Wrapped in Pepper Bacon

Herbed Chevré with Prosciutto, and Fig Chutney en Crouté

FIRST COURSES

Roasted Fruit and Cheese Skewers with Balsamic Glaze

Winter Squash, Carrot and Parsnip Soup with Fried Sage and Crema. Served with Fresh Foccacia

MAIN COURSES

Caramelized Onion, Apple and Sausage Orrechetti, with Pecan, Rosemary and Parmesean Granita

Balsamic Glazed Roasted Brussel Sprouts with Dried Cherries and Parmesean

DESSERTS

Mixed Citrus Olive Oil Cake with Limoncello Cream

APPETIZERS

Whipped Feta with Balsamic Glazed Roasted Grapes. Served with Crostini

Cheese Stuffed Dates Wrapped in Pepper Bacon

Herbed Chevré with Prosciutto, and Fig Chutney en Crouté

FIRST COURSES

Winter Squash, Carrot and Parsnip Soup with Fried Sage and Crema. Served with Fresh Focaccia

MAIN COURSES

Caramelized Onion, Apple and Sausage Orrechetti, with Pecan, Rosemary and Parmesean Granita

Herb-Roasted Lamb Chops with Cranberry Balsamic and Rosemary Roasted Baby Potatoes

DESSERTS

Dark Chocolate Panna Cotta with Cherry Cabernet Compote

Mixed Citrus Olive Oil Cake with Limoncello Cream

APPETIZERS

Mezze Platter- Assorted Fresh and Grilled Vegetables with Mediterranean Dips, Fresh and Dried Fruit, Prosciutto, Carver Ham, Assorted Fine Cheeses, Grilled Pita and Crostini

FIRST COURSES

Charred Root Vegetable Volute finished with Crème Frîache and Microgreens. Served with Garlic Focaccia

Stuffed Mushrooms with House made Italian Sausage,Spinach, Shallots, and Imported Cheese Medley

Parmesan Stuffed Dates Wrapped in Black Pepper Prosciutto

MAIN COURSES

Tuxedo Pepper Seared Beef Tenderloin with Charred Root Vegetables and Herbed Chevre Cauliflower Puree

Garlic Herb-Roasted Lamb Chops with Cranberry Balsamic and Rosemary Roasted Baby Potatoes

Caramelized Onion, Apple and House made Sausage, Orrechetti, with Herb de Provence Pecan Granita

DESSERTS

Mixed Citrus Olive Oil Cake with Limoncello Cream

Rosé Poached Pears with Honey Lavender Cream and Pistachio Crumble

Fig and Apricot Cake with Honey Apricot Italian Merengue

Chef was absolutely amazing. Food was prompt with perfect spacing between courses. Amount and quality of food was perfect. Made our “at home” anniversary one to remember.

— Tonya Jarvis

I hired Bre for my Sister and Brother-in-Law's Anniversary. They raved about the meal! I was also so happy to find someone who would cook Gluten and Dairy-Free items for them. It was a great experience and I would recommend her to any one! Great Experience!

— Nikki Gilliland

Chef Bree was absolutely amazing!! The menu, the quality of the food, and her presence was all phenomenal. She was extremely professional and so kind. Each course was delicious and was carefully prepared. She was prepared with everything she needed and made our dinner experience so wonderful! I will absolutely be working with her again in the future.

— Ava Price

Chef Breelyn Clark

+1 9185689251

[email protected]

Chef Breelyn Clark

Hi, I'm ChefBreelyn Clark

A Passion for Culinary Art

Culinary Highlights

Experience & Passion

Learned Cooking

Secret Ingredient

Chef Breelyn's Menus

Testimonials and Success Stories

Hi, I'm Chef
Breelyn Clark