Chef Clay Conley opened buccan in Palm Beach, Florida in 2011. His intention was to create a space that replicated the warmth of cooking at home with friends, offering full-flavored small plates designed to share, a casually sophisticated ambiance, and easy camaraderie. The raving accolades that resulted from his realized vision included two James Beard Award nominations for Best Chef: South (in both 2012 and 2013), numerous Best New Restaurant awards, and an expansion….in February 2012, he opened Imoto (transl: little sister), an intimate, Asian-focused extension of buccan.
Clay’s modern American approach at buccan blends the classic comfort of his New England childhood, the rustic boldness of the Mediterranean, and the sensual influence of Latin America in thoughtful, explosive arrangements. The time he spent living in Tokyo and subsequent travels though Southeast Asia inspire his offerings at Imoto. In all his cooking, Clay applies contrasting tastes, textures, and temperatures to traditional flavor combinations, highlighting his flair and sense of balance.
Chef Clay and his restaurants have been recognized in national and international publications including Travel + Leisure, Robb Report, Conde Nast Traveler, Miami Herald, Complot, USA Today, Fodors, Boston Globe, NY Post and Wall Street Journal. Buccan is listed as Forbes Travel Guide’s “hottest spot” in Palm Beach and as Esquire’s “Where to Eat in South FL Now,” and has received “Best Restaurant” honors from all area publications. Clay has also cooked on Emeril’s Florida, featured on both Food Network and Cooking Channel, The Today Show and Fox and Friends.
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