Chopping It Up: Q&A With Chef Clay Conley

Over the past few years, Clay Conley has cemented himself as one of South Florida’s most acclaimed chefs. Fresh off his fourth James Beard Award nomination, Chef Clay has managed to keep the doors swinging off the hinges at his string of successful restaurants; Grato, Buccan, Imoto, and The Sandwich Shop. Somehow, Clay found time to answer a few of my questions. Read on:

Top Gun or Top Chef?

Top Gun. I’m all about Goose.

Truffle Fries or Cajun Fries?

Cajun

Eggs… scrambled, fried, poached?

Poached

Favorite movie about cooking?

Eat Drink Man Woman

First food memory?

Back in Maine, racing lobsters across the kitchen floor before we cooked them.

What chef has influenced your cooking the most?

Chef Todd English

If you weren’t a chef what would you be?

Farmer

Culinary trend that excites you?

Peruvian food

Culinary trend that irritates you?

Pig-centric stuff

Favorite music to listen to in the kitchen?

Jazz, Classical, Phish, Jerry Band, Afternoon Delight Radio… all depends on the day.

Favorite meal to cook at home?

One pot seafood stews like Cioppino, Bouillabaisse, Moqueca….

Best meal you ever had? Where?

As I get older, its not as much about the food as it is about the company or the surrounding. I have been so blessed to travel the world and have amazing meals everywhere I’ve gone. It’s never the Michelin stars that get me.

Last meal on Earth… what is it? 

That’s easy… a Cheeseburger.