CLAY CONLEY


After an international search, Mandarin Oriental, Miami selected 31-year old Chef Clay Conley as Chef de Cuisine at Azul, the hotel’s 120-seat waterfront restaurant. Among its stellar honors, Azul received AAA Five Diamond Awards for 2003, 2004 & 2005, making it the only restaurant in Miami with this prestigious honor.

The rising star chef honed his culinary reputation at Todd English’s acclaimed Olives restaurant in 1996 as Chef Tournant where he trained with Todd English. At Olives, his positions included executive chef and culinary of The Olives Group overseeing 17 restaurants including the opening of Olives in Tokyo.

Chef Conley brings his sophisticated, eclectic cuisine of Mediterranean flavors with Asian influences to the menu at Azul. Lucky diners can sample vibrant entrees from the ‘Sea and Land,’ including “Miso Marinated Halibut,” Edamame Stir-fry, Sake Butter Sauce and Shrimp Dumplings and “Moroccan Lamb,” Grilled Lamb Chop, Harissa Marinated Loin, Braised Shank Bastilla with Smoked Eggplant.

Raised in rural Maine, Chef Conley began his career path at an early age working in a restaurant at the age of 12. He always knew he wanted to pursue a culinary calling, and subsequent international travels to Europe and Southeast Asia broadened Conley’s exposure to world cuisines. This was especially true in Japan, where he spent six months and became inspired with the elegance of food preparation and the culinary traditions. Chef Conley attended Tulane University in New Orleans before going on to study at Florida State University in Tallahassee. Conley’s achievements include being invited as a guest chef at the world-renowned James Beard House in 2002.

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