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18th Annual Signature Fundraising Event

Taste for a Cure
Friday, April 26, 2013
Beverly Wilshire Hotel

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Clark Staub
Full of Life Flatbread

Clark Staub

Clark Staub is a self-taught and trained baker and chef.

After 20 years in the music industry Clark realized that when on business trips and tours there was always a consistent place that he ended up while traveling: bakeries. In 1998 Clark changed his career to open Full of Life Village Baker in the college town of Claremont, California. Transforming a long time hobby into a thriving business where he not just produced hundreds of loaves of naturally leavened artisinal breads and pastries daily, but also carried small-batch wines and cheeses from all over the world as well as operating an acclaimed breakfast and lunch café. Named after a favorite novel that takes place in Los Angeles, Full of Life quickly became a community center and hub of social activism.

In 1999 Clark traveled to Italy to attend a Slow Food conference and baked bread there while learning and tasting other bakers products from around the world. Upon his return Clark was honored to be invited to prepare breakfast and lunch for Julia Child at California State University Pomona.

Also in 1999, Clark founded the Claremont Community Farmers’ Market as a charitable business benefiting the Claremont Community Foundation. The market was declared by David Karp of the LA Times as “the best small market in Los Angeles.”

In 2001 Clark relocated to Vermont to rejoin the corporate world and briefly left the food industry. During that time Clark traveled internationally again and explored many different food cultures that became his inspiration.

When deciding to return to California in 2003 to found Full of Life Flatbread Pizza, Clark made a decision to follow the inspiration that he had felt in so many of the favorite places he had visited and decided to locate in the tiny town (Population 1000) of Los Alamos in Northern Santa Barbara County. Surrounded by hills and literally in the middle of vineyards, Full of Life Flatbread Pizza has become a destination restaurant winning “Best Restaurant in Santa Barbara” 4 years in a row despite being an hour north of the city limits! Full of Life has been written about extensively in the New York Times, the LA Times, Sunset, and elsewhere.

Aside from his acclaimed weekend restaurant, Clark has developed a line of Certified Organic Frozen Pizzas under the Full of Life Flatbread Pizza brand which are available throughout Los Angeles at Whole Foods, Erewhon, and other natural foods grocery stores.

Full of Life Flatbread also has developed, constructed, and operates portable wood-fired pizza ovens for catering and special events. Clark has baked on-site at the Emmy Awards, the Museum of Contemporary Arts Gala Fundraiser, the Coachella Music and Arts Festival, Bonnaroo in Tennessee, Burning Man, Hearst Castle, and other events.

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Last updated: 3/18/2013 9:28:51 AM