Clare Lise brings over three decades of culinary expertise to the table, having immersed herself in the restaurant industry with a passion for food that began in her childhood. Inspired by family gatherings and everyday meals, Clare pursued her love for cooking at the IUP Academy of Culinary Arts, graduating in 1996. After spending some time in Asheville, North Carolina, she returned to Pittsburgh to work at the renowned Hyeholde restaurant.
Her culinary journey has taken her across the country, from Lahaina Hawaii, to Arizona, and briefly to California, where she honed her skills and embraced regional food styles and techniques. Clare’s career highlights include opening Mitchell’s Market at the Galleria in Mount Lebanon, PA, where she advanced from cook to Executive Chef over seven years. She also opened two restaurants in downtown Pittsburgh and served as Chef De Cuisine at Pork and Beans with the Richard Deshantz Restaurant Group, specializing in Texas-style BBQ, pickling, and fermentation.
Clare then moved to The University of Pittsburgh’s University Club before the pandemic led her to join Thornhill Tap House in Wexford, PA, where she successfully navigated the challenges of the time with fast-casual dining. In November 2023, Clare relocated to Pelzer, SC, and accepted the role of Culinary Manager at Feed & Seed in Greenville, a nonprofit food hub supporting local families and farmers.
Outside of her professional life, Clare enjoys spending time with her husband and dogs, taking long walks, traveling, raising chickens, sewing, and gardening.