Clayton Chapman
Clayton is a proud Nebraska native who began his culinary career in the dish pit at the age of 15. He was the youngest person to ever hold the Chef de Partie position under Chef Rick Tramonto at the world-renowned Tru Restaurant. During his time at Tru, he also trained under Three Michelin Star-rated Chef Laurent Gras. Clayton opened his first restaurant, The Grey Plume, in 2010. The Green Restaurant Association has rated The Grey Plume as the most sustainable restaurant in the country. With a purposive menu and progressive initiatives, it has become a cornerstone for the local food movement in the Midwest. Clayton’s determined vision for a responsible, yet daring foodprint has grown into Provisions by The Grey Plume, an artisan grocery creating delicious, house made edibles. Clayton is a five time nominee by the James Beard Foundation and is a graduate of the Illinois Institute of Art- Chicago.
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