Clay Conley

Chef Clay Conley opened the doors to Buccan with partners and friends Sam Slattery and Oliver “Piper” Quinn in 2011. Years of planning, and decades of working, traveling, reading, eating, drinking, and cooking culminated into this space and menu. Buccan represents what and how Clay loves to cook – small plates with big flavors. The combination drew a nomination of Best Chef: South 2012 from the eminent James Beard Foundation.

Clay is inspired by his surroundings. Travel and work in Europe, Asia and South America broadened his exposure to global cuisine, ingredients and technique. His “progressive American” approach at buccan blends the flavors of his New England childhood with Asian cuisine, the rustic Mediterranean and the sensual influence of Latin America. Highlighting contrasting tastes, textures, and temperatures, Clay applies his flair and sense of balance to traditional flavor combinations and dishes.

A native of rural Maine, Clay grew up tending his family’s orchard and livestock. In the extremes of the New England landscape, he was introduced to the logic of seasonality, the significance of origin and the beauty of fresh ingredients. At 13, the future chef got his first taste of the business, volunteering to work in the kitchen of a local restaurant. Pursuing his calling, he eventually became a protégé of Todd English. In 2005, Conley was selected by Mandarin Oriental, Miami, to run the kitchen at its signature AAA Five Diamond Award restaurant, Azul.

Chef Clay and his restaurants have been featured in national and international publications. Robb Report named Azul one of America’s finest restaurants. Clay has appeared on The Today Show and Fox and Friends. He was named a StarChef’s “Rising Star Chef” in 2005. Buccan has been recognized in Conde Nast Traveler and Esquire’s “Where to Eat in South FL Now.” The restaurant is Forbes Travel Guide’s “hottest spot” in Palm Beach, and has received “Best New Restaurant” honors from numerous area publications.