
Photo courtesy of Ember Group
Chef Clay Conley
Chef Clay Conley
Miami is home to an abundance of exceptional dining options, but those in the know make the drive to Palm Beach for the culinary mastery of Chef Clay Conley. Raised on a farm in Maine, Conley discovered his passion for food early on. He went on to work under renowned Chef Todd English, serving as his culinary director and overseeing 18 restaurants worldwide, before becoming Executive Chef at Miami’s Mandarin Oriental Hotel. In 2011, he made the move to Palm Beach, where he opened Buccan and transformed the local dining scene. He followed up with Imoto and Grato, both met with the same critical acclaim.
A four-time James Beard Award semifinalist for “Best Chef in America,” Conley has built a strong connection with South Florida’s culinary community, making frequent appearances at the South Beach Wine & Food Festival (SOBEWFF). This year is no different, with Conley taking part in several events throughout the festival, which runs from Feb. 20-23. We caught up with him to hear what the iconic festival means to him and were lucky enough to get one of his recipes to share with you today. SOBEWFF fans wanting to experience his talent at the festival, can find the information here.
You’ve been part of SOBEWFF for years — what keeps you coming back?
It’s a great cause and makes sense for me to throw my support behind a school that turns out top-notch hospitality leaders. We are always scouting for the next batch of industry leaders.
What’s your favorite part of the festival: the food, the people or the parties?
I've had the great opportunity to meet and work with a lot of chefs over the years. It’s a great time to catch up with some of them that I may not see all the time or as often as I’d like to. It’s a reunion of sorts in that way and we can always count on that as a chef community.
Is there a dish you’ve served at SOBEWFF that stands out as a crowd favorite?
We have quite a few over the years! I have two criteria for these events: Our tasting has to be handheld (no fork, no plate) and it must have a bright acidic component. There is usually no shortage of rich food at these events, so I always try to serve something with a pop to balance it out.
SOBEWFF is known for its star-studded events — any memorable celebrity encounters?
Not really ... we’re so focused on the food. For me and my team, it’s really the dishes that wow us and the chefs behind them that leave us starstruck.
If you could create your dream festival event, what would it be?
An event with only live fire cooking
With so much amazing food at the festival, what’s your guilty pleasure bite when you’re not cooking?
I’m a sucker for sweets. After my station winds down at Best of the Best, the first thing I do is head straight for the dessert tables.
What’s one kitchen tool you always bring with you to SOBEWFF?
It depends entirely on what we are serving … it changes from year to year.
Your cuisine is known for its wood-fired flavors — any unexpected ingredients you’ve grilled up at the festival?
Nothing too unexpected. My approach is about taking something classic and familiar and making a cool, unexpected version of it. For example, one year, we did a Taco Bell-inspired Maine lobster taco. I was not only really fun but also a huge crowd-pleaser.
From your first SOBEWFF to now, how has the experience evolved for you?
The early years for us were nonstop events, parties and clubs. Today things are much different. We bring the kids with us, and I use the weekend to relax and recharge.

Photo courtesy of Ember Group
Chef Clay Conley in action
Chef Clay Conley in action
You’ve worked with culinary icons like Todd English — any festival moments that reminded you of your early days in the industry?
My first experience at the festival was when I was working for Todd. We were cooking a brunch in honor of Martha Stewart and decided to go out to the clubs all night. I came straight from the bar to the Loews to cook the brunch for several hundred guests. That pretty much sums up my early days in this industry!
Between Buccan, Imoto, Grato and your sandwich shops, how do you decide what dishes to showcase at SOBEWFF?
We rarely serve anything from any of our restaurant menus. We like to have fun, get creative and showcase something new.
When you’re not at the festival, where can we find you unwinding in South Beach?
My perfect day starts with a run on the beach followed by 5-6 meals at all the amazing restaurants Miami has these days.
What advice would you give first-time chefs participating in SOBEWFF?
Make it easy on yourself. As a young chef trying to impress, I would make very elaborate dishes with many components. As I get older and wiser, less is more … and easier to execute!
If you could share a meal at the festival with any chef, living or past, who would it be?
Charles Phan comes to mind. He was such a genuine guy to all who knew him and such a great talent. So very sad that he’s gone. I’d love to eat and laugh with him one more time.

Photo courtesy of Buccan
Chef Conley Maine Lobster Ceviche
Chef Conley Maine Lobster Ceviche
Maine Lobster and Grapefruit Ceviche
Ingredients:
- 1 pound blanched Maine lobster meat, large dice, reserving shells if possible
- 16 grapefruit supremes
- 1 cup heart of palm, sliced very thinly on a Japanese mandoline
- 2 tablespoons chopped cilantro
- ½ cup julienned carrot
- 1 teaspoon chopped ginger
- Juice of one orange
- Juice of one lemon
- Juice of one lime
- 1 tablespoon sesame oil
- 1 teaspoon soy sauce
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon sriracha sauce (or another hot sauce of your choice)
- Salt and pepper to taste
Avocado Salad
Ingredients:
- 1 avocado
- 2 tablespoons red onion, minced
- 2 tablespoons chopped cilantro
- Juice of one lime
- ½ teaspoon seeded, minced jalapeño
- Salt and pepper to taste
Instructions:
To make the avocado salad:
Halve and pit the avocado. Scoop out half and mix with all ingredients using a fork until creamy. Dice the remaining half and fold it into the creamed avocado.
Toss all ceviche ingredients together. Divide the avocado salad evenly among four chilled bowls. Top each with half of a lobster tail shell. Spoon the lobster mixture into the shell and drizzle the remaining juice over the salad. Garnish with fresh sprigs of cilantro.