Self-taught with an impeccably refined palate, executive chef Jackson Clark knows how to make an impression. The Wild Fish kitchen is his canvas and the organic ingredients are his medium. Jackson finds it imperative to maintain the integrity of each ingredient in order to create a well-balanced and well-seasoned dish. Everything on the plate matters, he says, everything serves a purpose. Given a sizeable amount of creative control, Jackson is able to experiment with plates. What he loves is the caliber of food he gets to work with and that Wild Fish utilizes nearby small farms and fisherman as their only resources. His work has previously been featured on the front page of the Food and Wine section in The Santa Rosa Press Democrat.
