For his airy Neapolitan trattoria in Columbia Heights, Napoli Pasta Bar owner Antonio Ferraro was on the search for a new chef who could recreate authentic Italian flavors from his native Naples. He ended up going with Andy Clark, a local chef and Maryland native without an Italian bone in his body.

The fit may seem surprising from Clark’s side as well. Napoli has been named a Michelin Bib Gourmand for all three years of its existence—an honor that designates high quality, wallet-friendly food. But it’s not as high-profile as Clark’s previous posts, which include sous chef positions at Fiola, Red Hen, and All-Purpose. Most recently he was chef de cuisine at popular Shaw Tuscan spot San Lorenzo. But after two years, Clark felt it was time for the next challenge.