Robert Clark


Since 1998, Chef Robert has been the Executive Chef for the Kambolis Group of restaurants, including C Restaurant, Nu, and Raincity Grill. He is now the Proprietor of the Fish Counter in Vancouver.

He is the founding chef of the Ocean Wise program, and the author of the cookbook, C Food. The provenance of our food has always been his driving force.

Quality, integrity, and transparency: these are the criteria Chef Robert Clark holds dear.

“My reputation was built on the integrity of the products I use. TEALEAVES has been an integral part of that repertoire: Mountain Berry cured wild BC salmon, sablefish with Lapsang Souchong dashi, or the gone but not forgotten Morning Mist granita. The list is endless with what one can create with this fabulous tea.”

Recommended Tea

loose leaf tea | black

Enjoy These Blends

Luxury tea blender to Michelin chefs, five star hotels & tea lovers alike.

Established 1994