Tim Clark

Tim Clark

Tim Clark is an acclaimed Pastry Chef and Chocolatier and co-owner of Cacao, Melbourne’s award-winning artisan chocolatier and pâtisserie.

Tim honed his skills through extensive training abroad, initially working with Hubert Retzbach, one of Germany’s most renowned chefs, at his acclaimed Michelin star restaurant Zirbelstube. Tim later became Executive Pastry Chef with multi award-winning 6-star luxury liner Silversea Cruises, a member of the Relais & Châteaux group. Working for Silversea Cruises provided Tim with opportunities to collaborate with many internationally acclaimed chefs to design exclusive menus. Tim has extensive experience in setting up new kitchen operations and has facilitated the establishment of multiple pastry kitchens over the years.

On his return to Australia, Tim became the youngest ever Executive Pastry Chef of Melbourne’s Crown Casino. For six years Tim oversaw a team of 24 pastry chefs designing and orchestrating menus for Melbourne’s premier events, including the Logies, Brownlow Medal and the Alan Border Medal, as well as high profile charity events like the Million Dollar Lunch and Melbourne’s Longest Cake.

Tim has competed locally and internationally in many prestigious industry competitions and has produced show-stopping cakes for the likes of Nelson Mandela, Rachel Griffiths and Buzz Aldrin. In 2004, Tim was crowned Australia’s first ever Callebaut Chocolate Master. He later went on to represent Australia at the World Chocolate Masters in Paris, scoring impressively and gaining the admiration of some of France’s top chefs with his creative chocolate work.

Tim’s expertise has also been called on for a variety of high profile collaborations, including creating a chocolate version of fashion designer Leona Edmiston’s spring dress range. Tim is a regular presenter at the annual Cake Bake and Sweets Show in both Melbourne and Sydney, the largest annual event of its kind in Australia. His creations have featured at the Australian Open’s Taste of Tennis event and, most recently, he was commissioned by Tourism Victoria to craft a three metre long edible chocolate garden for Australia’s Top 100 Restaurants awards night.

Tim now spends much of his time working with and mentoring the team of chefs at Cacao, leading them to deliver the best in new and innovative éclairs, chocolates, pastries and macarons.