Clark began his culinary career in his hometown of Lenoir, NC, where his family, which can be traced back 7 generations in North Carolina, was a constant source of inspiration for traditional Southern cooking techniques and ingredients.
Before attending Johnson and Wales in Charlotte, NC, Clark worked at a small local eatery, Bud’s Pub, in Lenoir. While attending culinary school in Charlotte, Clark worked for legendary Charlotte restaurateur Frank Scibelli at Mama Ricotta’s. Clark also had stints at some of the world’s top restaurants, including The French Laundry, in Napa, California, and El Bulli, in Spain. Clark names his two most formative kitchen experiences as his time at Chez Pascal in Providence, RI, under Chef Matt Gennuoso, and his time spent managing for Clyde’s Restaurant Group, in Washington, DC.
Clark has also appeared on The Food Network’s Chopped and Beat Bobby Flay. He was most recently responsible for revamping North Rock Restaurant in Bermuda before returning to North Carolina to open his dream restaurant- Heirloom.
With a passion for changing food culture in the United States, Clark spends his time as an active member of several non-profits in Charlotte. He served as a board member of Green Teacher Network (GTN), which works to advance academics, health and sustainability through school gardens and outdoor learning. GTN collaborates with over 30 area organizations in support of school gardens, composting, and growing natural environment. They maintain a network of over 2,000 educators throughout 185 schools in the Charlotte area. Clark is also a founding member of the Mecklenburg Community Food Health Coalition, which brings together partners from the private and public sectors, including the Mecklenburg County Department of Public Health, to deal with food policy issues in Mecklenburg County. Clark was also an adjunct professor in Regional American Cuisine, Contemporary Cuisine, and Latin Cuisine at the International Culinary School at the Art Institute in Charlotte, NC.
With a primary focus on serving the best North Carolina foods and beverages, Clark enjoys creating original and unique dishes that reflect his travels and training. Clark is an avid forager and when he is not in Heirloom’s kitchen, he can most likely be found in NC forests and fields, sourcing ingredients for Heirloom’s menu.
Frank Scibelli began his career as a restaurateur in 1992 when he opened Mama Ricotta’s, his award-winning Italian restaurant, in Charlotte, North Carolina along with Plate Perfect Catering. Though Scibelli, an MBA graduate from Wake Forest University, enjoyed early success as a business consultant, his love of good food drew him toward the restaurant business.
Since then, the savvy restaurateur has merged his business acumen with his lifelong passion to become one of the foremost restaurateurs in Charlotte, pioneering the culinary scene with his innovative concepts. Scibelli’s philosophy is simple: he creates restaurants that serve the food that he loves to eat, concepts that were formerly missing in the city. Then, he seeks out the best people to learn from, often traveling abroad to find them, and couples his food education with the best ingredients and scratch made cooking. Scibelli’s concepts focus on fine casual establishments.
Frank and Clark met when Clark was a line cook at Mama Ricottas from 2005-2007. The two remained in touch and with Heirloom's growing influence on the local food scene, Scibelli found interest in the project.
Chef De Cuisine
Myles Scaglione grew up in Pennsylvania and began his culinary career in the corporate kitchens of America before eventually interning at Heirloom while finishing his Associates Degree in Culinary Arts at Johnson and Wales University in Charlotte, NC.
Upon graduation, Myles accepted a full time Chef de Partie position at Heirloom and has risen to the rank of Chef de Cuisine. Responsible for Heirloom’s special Sunday events, Myles unique culinary perspective brings yet another influence to the global influences of Heirloom’s menu.
Sous Chef/ Restaurant Manager
A graduate of Johnson and Wales University in Charlotte, Suzette is passionate about each dimension of the hospitality industry, from front of the house to the kitchen. With a degree in both Culinary Arts & Food Service Management, and minors in Psychology & Beverage Service Management, Suzette is proficient in enhancing the guest experience. She is dedicated to selecting the best product NC has to offer. After studying wine varietals and developing a sophisticated palate while studying abroad in Germany and France, Suzette's depth of wine knowledge prepares her to help you select the perfect wine pairing for your meal that will accommodate your tastes and preferences. In her free time, Suzette enjoys learning more about the beverage scene in Charlotte and around North Carolina and hanging with friends at local breweries.