Colin Clark

Acqua Bistecca

Featured:

Saturday, May 9, 2026 at the Grand Tasting Reception

Colin Clark is the Executive Chef of Acqua Bistecca, bringing more than a decade of experience shaped by some of the country’s most acclaimed kitchens. A classically trained Italian chef, Colin began his career under the mentorship of Marc Vetri in Philadelphia, where he mastered the foundations of Italian cuisine—bread, pasta, charcuterie, and a devotion to simplicity through exceptional ingredients. 

After four years with the Vetri Restaurant Group, Colin joined Starr Restaurants and became part of the opening team at Washington, D.C.’s iconic Le Diplomate, now a cornerstone of the city’s dining scene. He later refined his craft at Fiola Mare, working alongside James Beard Award–winning chef Fabio Trabocchi, where he married his classical Italian roots with the precision and elegance of contemporary fine dining. 

In 2019, Colin opened an Italian restaurant at the historic Hamilton Hotel in downtown D.C., where he further developed his signature style through wood-fired pizzas and rustic handmade pastas. Today at Acqua Bistecca, Chef Clark draws upon this breadth of experience to create a menu that celebrates Italian tradition while embracing modern creativity, offering guests an elevated yet approachable dining experience on the Potomac.