Scott Clark

Scott Clark, affectionately known as “Dad,” is the creative force behind Dad’s Luncheonette, a beloved culinary gem nestled in a historic train caboose along the scenic Highway 1 in Half Moon Bay. With a background steeped in the world of fine dining, including a notable tenure as a three Michelin star chef de cuisine, Clark brings a wealth of culinary expertise and passion to his roadside eatery.

Dad’s Luncheonette represents a culmination of Clark’s desire for a lifestyle change following the joyous arrival of his child with partner Alexis Liu. Inspired by his love for cooking and a longing to return to the simple pleasures of crafting delicious food, Dad’s embodies Clark’s vision of serving satisfying comfort food in one of the most beautiful landscapes in the country.

Situated near a strip shopping center, Dad’s exudes charm and warmth, offering patrons a chance to indulge in American roadside classics with a California twist. The menu, thoughtfully curated and locally sourced from coastal farms, reflects Clark’s commitment to quality and responsibility.

From its humble beginnings six years ago, Dad’s has flourished into a thriving culinary destination, drawing locals and tourists alike to savor its delectable offerings. Whether dining inside the cozy caboose, at picnic tables outside, or taking food to go, visitors can experience the essence of coastal living through Clark’s culinary creations.

Clark’s dedication to his craft extends beyond the kitchen, as evidenced by his collaboration with friend Anthony Keels from the San Francisco dining scene. Together, they leverage the bounty of local farms to create a menu that celebrates the flavors of the region.

As Dad’s Luncheonette continues to thrive, Clark’s adventures along the California coast will soon be immortalized in his upcoming book, “COASTAL,” slated for release next spring from Chronicle. Through his cooking and storytelling, Clark invites others to join him on a culinary journey through the landscapes and flavors of the Golden State.