In our episode Confessions of Culinary Superfans, we asked some of our favorite food people who they're fans of, and how they inspired them to cook or eat or just be themselves. Preston Clark is the executive chef of Lure Fish Bar in New York and Miami. He's a chef's chef, someone known for doing his thing not for glory or attention, but just for the love of great cooking. And he didnt have to look far for his hero, his own famous father, the late chef Patrick Clark. Francis Lam talks with Preston about growing up in restaurants and the lasting impression his father had not only on him, but the culinary world at large.

Chef Patrick Clark, right, of New York's Tavern on the Green, gives a cooking demonstration for students at Madison Park Vocational High School. (April 15, 1997)  Photo: The Boston Globe | Tom Landers
Francis Lam
Francis Lam is the host of The Splendid Table. He is the former Eat columnist for The New York Times Magazine and is Vice President and Editor-in-Chief at Clarkson Potter. He graduated first in his class at the Culinary Institute of America and has written for numerous publications. Lam lives with his family in New York City.