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Preston Clark has a diverse and extensive work experience in the culinary industry. Preston began their career at Tavern on the Green in 1996 as a Line Cook and later worked at Windows Of The World and Charlie Trotter's in the same position. In 2000, they joined Aquavit as a Line Cook before moving on to Café Meze / Livanos Restaurant as a Sous Chef. Preston then worked at Jean-Georges Restaurant as a Line Cook and JoJo as a Sous Chef. In 2011, they joined El Paseo Mill Valley as an Executive Chef and later moved to Resto & The Cannibal in the same role. Currently, since April 2021, they hold the position of Corporate Executive Chef & Culinary Director at Mercer Street Hospitality.

From 1998 to 2002, Preston Clark attended the Culinary Institute of America, earning a Bachelor's Degree in Culinary Arts and Management.