Clay Conley began working in the restaurant business, washing dishes at a local restaurant near his hometown of Limerick, Maine, when he was 12 years old. That experience fueled his foodie tendencies and built the foundation for a career now in its 21st year. Conley attended Florida State University’s school of hospitality thinking he’d study to become a food-service executive. In 1996, however, he exited academics to embrace his passion for cuisine. He joined chef Todd ...
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