Clifton Lawley

For the past 15 years I have devoted myself to some of the best restaurants in the Southeast. Kimball House, Georgia Boy, and Staplehouse to name a few. As a young sous chef, working alongside JBF awarded chefs has gave me a keen attention to detail, and a strong sense of professionalism. My food typically focuses on locally sourced ingredients prepared in ways that retain their integrity and allow even the simplest fare to shine. I can be refined or rustic. So whether it smoked meats and beans or caviar and crudo... I work clean, controlled, and bring a positive attitude to the room every time. As Chef Ferran Adrià once put it, ”we are in the industry of pleasure,” so my guests' fulfillment is my number one priority.