At 36, Chef Clay Conley has more than two decades of experience in the kitchen. A native of rural Maine, he got his first taste of the business at the age of 13, volunteering to work in the kitchen of a local restaurant. Passionately pursuing his calling, Conley eventually became a protégé of renowned chef Todd English. Working with the celebrity chef for almost a decade – and opening restaurants in Boston, Washington DC, Las Vegas, and Tokyo – Conley was introduced to the finest ingredients and foods from all over the world. He became the culinary director for all 17 of English’s restaurants at 29.

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 and travel to Europe, Australia, the Caribbean, Southeast Asia and South America has broadened his exposure to international cuisine, ingredients and methods.

In 2005, Conley was selected by Mandarin Oriental, Miami, to run the kitchen at its signature restaurant, Azul, where he brought the tastes and technique of his global experience together in an eclectic and innovative menu. Under Conley’s leadership, the restaurant received numerous awards and was featured in a multitude of high-profile national and international publications, including Gourmet. In 2007, Robb Report named Azul one of America’s finest restaurants. Azul was the multiple recipient of the AAA Five Diamond Award, the Mobil Four Star Award, is regarded as the number one dining destination in Miami. Conley also brought added notoriety through his StarChef’s “Rising Start Chef” award and his guest appearances on leading television programs like The Today Show and Fox and Friends. Azul was a USA Today “Top Pick,” and the revered Esquire critic John Mariani has described his dishes there as “brilliant,” “dazzling,” and “glorious.”

While būccan is Conley’s first chef-owned restaurant, its concept has been honed for more than a decade. The chef’s imaginative twists and contrasting tastes and textures are considerable parts of the menu, and he continues to put his clever flair on traditional flavor combinations and dishes. This progressive American grill offers an outstanding food experience in a casually sophisticated setting. From the Spicy Tuna Tartare with avocado, sesame, scallions and potato chips, or Truffled Gnocchi Gratin, to the Colorado Lamb Scottadito with harissa and raita or the Prime Burger on brioche with aged cheddar and herbed french fries (that MANY have called the best burger they’ve ever had), there is something for everyone.

In this new space, Conley focuses on his lifelong passion: creating thoughtful dishes that are stimulating to the palate as well as the eye in an environment inspiring easy camaraderie and delicious enjoyment. At būccan, Conley brings part of the kitchen “experience” into the dining room, creating a warm, open atmosphere, and allows him to cook for his guests as he cooks for his friends… with ease, joy and a little signature fun.