Postal Fish Company is an exciting new restaurant that’s been welcomed with open arms in Pittsboro, and we’re delighted that the two masterminds behind it will be cooking at our Taste for a Cure Chef’s Gala on April 29!
A bit of info about them:
Born in Wilmington and raised in the pluff mud and river swamps of the Carolinas, James Clark (pictured on the left) has a passion for cooking ingredients he has caught on the water or harvested in the woods.
The former executive chef at The Carolina Inn has also worked in Washington D.C., Charleston, New Orleans and Atlanta.
James is a graduate of the New England Culinary Institute in Vermont, where he met his wife Marcey. They have two daughters – Madison and Paige.
Though he was born in New Jersey and raised north of the Mason Dixon Line, Bill Hartley has\ always had a Southern soul. His work on a local farm during his early years inspired his love for fresh and local ingredients. A graduate of the Culinary Institute of America, Bill most recently served as the executive sous chef at The Carolina Inn. He has also worked in hotels and restaurants throughout New Jersey, New York, Virginia and the Carolinas, as well as the Caribbean.
Bill is happy to call James his mentor, friend and now business partner. At Postal Fish Company in Pittsboro, they present fresh North Carolina fish in a relaxed and hip space, specializing in shining a spotlight on under-utilized fish.