Clive Berkman's Journey

Clive Berkman, a native of Johannesburg, South Africa, grew up with a love and adoration of good food closely watching his mother teach cooking classes in the back of their home. Instinctively at age six, he selected a one-ounce jar of Beluga caviar from the refrigerator and devoured it.

Berkman entered the restaurant business under the guiding influence of his mother who is currently a noted author, cooking teacher and caterer in New York.

Throughout his career, Berkman has received numerous awards including the noted Wine Spectator Award making Charley’s 517 the first restaurant in Texas to receive this honor.

Continuing in his mother’s footsteps, Berkman decided to be a cook while he was in the army. He was sent to Middleburg, the coldest spot in Southern Africa, and immediately volunteered to be a kosher chef, spending the next six months in the kitchen. Happily appealing to those he served, Clive soon became the captain’s personal chef, moving to a new kitchen and cooking strictly for officers.

Upon his release from the army at age 18, Berkman decided to pursue his career as a chef and immediately left for England to study. He received a Bachelor of Arts degree from Cassio College and a Masters degree from Ealing College in Hotel and Restaurant Management. Following graduation, he worked and studied at vineyards and wineries in Champagne, Bordeaux and the Alsace regions of France, as well as the Mainz region of Germany.

Berkman has since become a noted wine expert and teaches wine education and appreciation courses. He also helped establish the University of Houston Hilton College. Berkman has been on a number of food and wine panels and is often called upon to host wine seminars and cooking classes throughout the country.

As managing director of Charley’s 517, Berkman was responsible for hosting dinners for former President George Bush and Texas Governor George W. Bush, as well as actors and actresses, sports personalities, foreign dignitaries and local socialites through his catering company, Crème de la Crème.

In May 1996, Berkman was invited to assume management of Galveston’s historic Wentletrap restaurant by owners George and Cynthia Mitchell. The Wentletrap was renamed Charley’s 517 at the Wentletrap and shortly thereafter, Berkman was invited to provide similar consulting services to five other Mitchell-owned hospitality properties as well including The Strand Brewery & Grill, Phoenix Bakery & Coffee House, Fitzpatrick an Irish Pub, Christie Mitchell’s Beachcomber and Luigi’s Ristorante Italiano.

After having received so many requests to provide upscale concession items at various outdoor festivals and events, Berkman created a subsidiary, which he dubbed True Concessions. This entity provides concessions management to venues such as Miller Outdoor Theater as well as numerous events including Houston Industries Power of Houston, the Houston International Festival and the Houston International Jazz Festival.

In September 1997 Charley’s 517 was reborn to Clive’s an upscale Grill and steakhouse. At Clive’s weekly wine dinners and wine classes where held.

In 1998 Clive coined the term NoDo to promote the Northern part of downtown that was being revitalized with a new theater a ballpark and numerous activities restaurants and bars. This included a web site NoDo live that was used to promote the area.

In July of 2001 Clive joined the staff at Houston’s Second Baptist Church. He was given the responsibility of leading their Singles and Single parent ministries. This included hosting and planning 18 weekly bible study classes and monthly outreach events.

Clive also teaches cooking classes in which guests take part in a 4-course meal presentation and a message that Clive brought using the food preparation and presentation to illustrate biblical truths.

Guests receive a wealth of cooking information and concepts that will enhance their cooking experience at home.

“Growing up I had developed a set of recipes from which to live. These recipes were based on my education, the instruction of my parents, and the success and failures I had experienced in life. In the spring of 1999 I accepted Jesus Christ as my personal Lord and Savior. As Christ radically changed my heart and mind the recipes I had based my life on became empty and hollow. Christ has now conformed my recipes for life to be based on His word, faith, trust, and obedience. God has given me an amazing venue through cooking and food to be able to share the joy and freedom that comes from a life of surrender to Jesus Christ. My hope is to encourage others to commit to their own spiritual growth by following biblical principles and having a personal relationship with God.”