Who we are

      Like most kids who grow up in a family business, Tom Clark Jr. was put to work early on. Tom bagged groceries during the holiday season as a kid, and as a teenager he was up at 4:30 a.m. to make doughnuts in the store and still make it to high school by 7:15. Understandably, he became popular among his friends for bringing day-old pastries to school.

       Tom received a degree in Management Information Systems from the University of Colorado in Boulder, and moved to Boston to work in the high-tech industry during the dot-com boom of the mid-1990s. In 1998 he moved back to the Roaring Fork Valley to go to work for Clark’s Market full-time, helping the store with its Y2K upgrade, and becoming the company’s director of technology. He received his MBA in 2007 from the Kellogg School of Management at Northwestern University in Chicago, and became president of the stores in 2008.

            During his time with the company he has spearheaded many projects, from an innovative solution to assure pricing accuracy to several environmentally-friendly changes.

 

     As the self-proclaimed “Company Foodie,” Brian Morrison is passionate about food. He grew up in Michigan and worked as a cook in several restaurants during school, finding a job with the C.A. Muer Restaurant Corporation right out of high school. In 1978 Brian was awarded employee of the year and transferred to Aspen to train cooks at The Shaft restaurant, and ended up spending the next 20 years as a private chef – an exciting job that allowed him to travel the world.

            Brian lived in Hawaii where he worked at the Four Seasons in Kona as a banquet chef, and then his love of the mountains pulled him back to Aspen in 2000. He became the director of food service in Aspen before becoming promoted in 2007 to become director of perishables, which includes overseeing the bakery, deli, meat and produce in every Clark’s Market by traveling from store to store. He also helps with everyday store operations and coordinates special promotions.

            Brian makes use of his passion for quality food by finding the best products available for store shelves from all over the world, from a great domestic olive oil from California to a gourmet Italian prosciutto. “We find the best products for our stores, and we’re always looking for something new and exciting that the customer needs,” he says.