Join Chef Zan Malik of Clark’s Steakhouse for an intimate and relaxing culinary experience in the Outdoor Kitchen.
Schedule: Select Tuesdays, April – October, 6:30 – 8:30 p.m.
Fee: $150 per dinner; $840 for six dinners
Registration: Call 404-876-5859 ext. 2559
About Chef Zan Malik
Hailing from Clermont, Florida, Chef Zan Malik’s passion for hospitality has been a defining force in his life. Growing up immersed in his mother’s Dominican cooking, Zan discovered the limitless possibilities of food at a young age. This early exposure sparked a profound fascination with the textures, smells, flavors, and intricate chemical makeup of the culinary world.
At just age 15, Malik began his culinary career working part-time at a catering company. After launching into the culinary industry in 2013 as a lunch cook at Hilton Seaworld, Malik was accepted to Le Cordon Bleu Orlando. While in school, he honed his skills under the mentorship of Etienne Jehl at Eleven. His journey continued through esteemed positions at Cherokee Town & Country Club with Chef Albert Brookins, Parker’s on Ponce with Chef Andre Brookins, and notable restaurants like ONE Midtown Kitchen, TAP, and Portofino. Chef Mailk’s career took a significant turn as he served as Sous Chef at Bacchanalia, where he developed innovative programming, and later at Kyma, further expanding his culinary repertoire.
In 2023, he joined C&S Restaurant Group, drawn to its exceptional menu, service, and inviting ambiance. He appreciates the restaurant’s blend of French techniques with Southern influences, creating an accessible fine dining experience. In 2026, Zan assisted with the opening of Rich Clark’s newest concept, Clark’s Steakhouse, where he proudly hangs his hat as Executive Chef.
Chef Malik’s strong culinary management background is instrumental in mentoring new chefs, cooks, and servers. His journey reflects a commitment to excellence and a deep-rooted passion for elevating the dining experience.