Clayton's seasonal, contemporary cuisine created from locally grown produce and livestock has garnered him critical acclaim, including a 2011 James Beard Award nomination for "Rising Star Chef of the Year." An Omaha native, Clayton began his culinary career at the age of 15 in the dish pit of North Omaha's Mother's Good Food. Since then he's honed his skills at culinary school and in world-renowned restaurants. In 2010, he opened The Grey Plume, which was named "The Greenest Restaurant in the Country" by the Green Restaurant Association. Cooking Light magazine has also named him one of the nation's seven "Trail Blazing Chefs."
- The Grey Plume
- Omaha, Nebraska