Dan Clark is the senior research chef on McCormick & Co.’s Food Away from Home/Global Culinary Team, where he partners with quick-service restaurants, non-commercial, and other key customers to drive innovation across menus nationwide. Blending culinary creativity with technical expertise, he develops trend-forward products that balance bold flavor with operational simplicity.
Dan bridges the creative and the technical—developing trend-driven concepts that align with brand goals, operational realities, and evolving consumer tastes. His passion for flavor, combined with a deep understanding of the industry, drives his mission to craft recipes that get people excited about food.
Prior to joining McCormick, Dan led national account strategy and culinary development for multi-unit restaurant brands—creating custom offers, guiding new product launches, and expanding business through collaborative innovation.
Dan is a graduate of the Culinary Institute of America with a master’s degree in Food Science from the University of Florida.