Chef Clay Conley got his first taste of the business at the age of thirteen in rural Maine and eventually became a protégé of renowned chef Todd English.
Working with the celebrity chef for almost a decade, Conley was introduced to the finest ingredients and foods from all over the world. He became the culinary director for all seventeen of English’s restaurants at twenty-nine.
Conley’s unique style elegantly balances the robust flavors of his New England childhood with the sophistication of Asian cuisine and the rustic allure of the Mediterranean. His subsequent work in Europe, Australia, the Caribbean, Southeast Asia, and South America has broadened his exposure to international cuisine, ingredients, and methods.