A Quickie With Chef Clay Conley
He's making miracle(s) come true on Miracle Mile….
A few weeks back, I published a story about how I would never eat a hot dog in public. Catching myself in a royal fib - perhaps what I should have said was that I would never eat a hot dog in public unless it came from Buccan.
For years, whenever I found myself in Palm Beach, I made a beeline for what I considered the area’s most outstanding restaurant. And what was I ordering? Chef Clay Conley’s legendary Panini hot dog. Not one, but two portions….
So when I interviewed him this past week, I nearly had a coronary when he told me he had almost left the gruyere and sour kraut explosion off the menu at his newest location in Coral Gables. Fortunately for the rest of us, that idea never made it very far.
If you’re “Old Miami,” chances are you remember Azul at the Mandarin Oriental on Brickell Key. Around 2005, it was arguably the hottest restaurant in South Florida. Then, its Executive Chef Clay Conley made the decision to leave the 305 for the 561, where he would go on to become one of Florida’s most celebrated culinary talents.
Success didn’t come overnight. It was Conley’s unwavering commitment to farm-to-table cooking, thoughtful sourcing, and an obsession with quality ingredients that set him apart. Those principles remain at the heart of everything he does today. In fact, many of the ingredients served across his restaurants are sourced from his farm in Gainesville, where he lives with his wife and two children.
Redefining Palm Beach’s dining scene, he built a restaurant empire that happens to be some of the most sought-after reservations. And for those who can’t score a table, there is the sandwich shop. But trust us, that’s not a consolation prize. It’s outstanding if your jaw has the flexibility to wrap around that hoagie!
Now, with his recent return to Miami with Buccan & Buccan Sandwich Shop, he’s bringing that same creativity, discipline, and culinary vision back to the city where it all began.
Welcome home, Clay. We’re honored to have you back.
Editor’s note: I would like to dedicate this post to his wife Averill. She and I share a mutual friend named Katya. Every time I have asked Averill for a reservation, she has made the impossible, possible!
Name: Clay Conley
Nickname: Not since I was a kid. “Mud” was the nickname because my name is Clay.
Owner at: Buccan, Buccan Sandwich Shop (BS), and Imoto.
Why Miami? I got my start in Miami at The Mandarin Oriental’s beloved Azul and worked there for five or six years. That was always the original plan. Right after I left, I opened in Palm Beach because I realized that it was underserved. There were plenty of good restaurants in Palm Beach, but most were white-tablecloth establishments and much more formal. Fast forward, we are back in Miami in the heart of Coral Gables.
Childhood Leftover Memory: Every birthday, my mom’s side of the family, who are Czech, would make pork, sauerkraut, and dumplings. It’s the same sauerkraut we use on the Hotdog Panini. Braised with bacon, vinegar, and wine, the next day, we’d cut up the leftover dumplings and make a hash. It was always better the second day.
Favorite Restaurant to Take Leftovers Home From: Not necessarily a restaurant, but my kids love Chinese food. I live in Gainesville now, so we eat a lot of Chinese and Indian food.
My Last Meal Would Be: That’s tough. Probably something simple: wood-grilled oysters, crudo, sushi, a pasta course, wood-grilled meats and vegetables. I just love the wood grill….
What Music Is Playing in Your Kitchen? Mainly jam bands. The Grateful Dead, Phish & Goose. I’m really into jazz, too.
What Do You Wear at Home in the Kitchen? A T-shirt and jeans, which is pretty much what I wear everywhere.
Favorite Thing About the Miami Restaurant Scene: Since I left in 2010 and came back, the amount of high-quality restaurants is incredible. The number and variety of offerings have grown tremendously.
Least Favorite Thing About the Miami Restaurant Scene: I sometimes feel like I’m getting taken advantage of. Fifty-dollar valet parking? One hundred and fifty dollars for water?
After Work, I Drink (Alcoholic or Non-Alcoholic): I stopped drinking nine years ago, so water. Fiji, specifically.
What Would People Be Most Surprised to Know About You? I’m very introverted. I live on a farm in Gainesville. In 2022, in the span of two months, my wife and I decided to uproot our lives and move four hours away from our businesses. I needed exercise in letting go. It taught me how to trust other people more and achieve better outcomes through delegation. Arguably, it made our restaurant group stronger.
Your Go-To Spots in Miami: Sunny’s is great. I really like Michelle’s and Michael’s Genuine. There are so many good Asian restaurants now. Macchialina is always excellent, Boia De is fantastic, and I love Mandolin.
Must Order at Your Restaurants: Our menu is designed for sharing. The tuna crispy rice and steak tartare are standouts. I was vegan for a period of time, so our vegetable dishes are especially important to me. All of our pastas are made in-house. Then move on to the proteins—the rack of lamb, strip steak, and halibut. For dessert, the sticky carrot cake with toffee is a must.
Kitchen Tool You Swear By: A really good-quality Japanese knife.
Most Overrated Culinary Trend: Adding luxury ingredients just to drive up the check. Gold leaf on steaks, caviar on fried chicken, truffle oil—things that don’t serve a real culinary purpose.
Thoughts on MSG: I love it. I use Taki powder, which contains MSG, and dashi, which is essentially a dehydrated broth. It’s a great flavor enhancer.
Favorite Thing to Cook at Home: Wood-grilled vegetables and local Gainesville pigs that we raise ourselves. I also source beef from my neighbors. I have a Big Green Egg at home and a grill made by Demant. My wife, our neighbors, and I have a pole barn with a wood-fired kitchen that seats about 200 people. We have two full-time farmers, and from October through May, we host family-style dinners. Look up Stoke Farm.
If You Weren’t a Chef, What Would You Be Doing? Working on a farm!
What Advice Would You Give Aspiring Chefs? It’s a great industry, but don’t get into it to become famous. Do it because you genuinely love cooking.
What’s Your #1 Guest-Order Pet Peeve? Temperatures like “medium rare-plus” - or requests to split a burger into ten pieces…. And although it’s not really an order pet peeve, let me tell you if I had a dollar for every time someone asked me if I watch The Bear and whether it’s realistic, I’d be rich.
Favorite City to Visit for Food: Tokyo! I love Japan and lived there for six months. Everywhere you go, there is such a deep respect for ingredients, technique, and hospitality.
You can attempt to reserve your seat at this resto HERE!
-or- You can get Sandwich TAKEOUT // DELIVERY, there!