Florida is officially on the Michelin Guide map, and Chef Clay Conley's Buccan Restaurant is one of the 10 Palm Beach County eateries recognized for this massive honor. To be Michelin Recognized (also known as a Michelin "Selected" or "Recommended" restaurant) means that an establishment has been visited and approved by anonymous Michelin inspectors as serving high-quality, above-average food.
Aside from Buccan Palm Beach, Aioli, Palm Beach Meats, Coolinary The Parched Pig, Ela Curry & Cocktails, Moody Tongue Sushi, Stage Kitchen, Nicholson Muir, and The Butcher’s Club were among the restaurants that received the recognition, while Emelina earned its first Michelin Star.
This culinary story reads like a bestseller, says Discover The Palm Beaches, the official destination marketing organization charged with promoting Palm Beach County.
"As the MICHELIN Guide expands statewide for the first time, this recognition not only elevates these individual restaurants but also strengthens The Palm Beaches’ position within Florida’s broader culinary story. It is a powerful reflection of how our dining scene continues to drive awareness, inspire travel, and welcome visitors from around the world to experience The Palm Beaches through its flavors and hospitality."
Chef-owner, seven-time James Beard Award-nominee Conley is a superstar on the Palm Beach island. Buccan’s small-plate menu concept, which encourages sharing and offers ingredient-driven, global cuisine, revolutionized the Palm Beach dining scene when it opened in 2011.
From their refreshing cocktails like the Key Lime Martini to one of their popular empanadas and Sweet Corn Agnolotti small plates, and their soft-baked chocolate chip cookies with homemade vanilla ice cream, some guests have described their experiences as being in “culinary heaven.” The first time I visited, I had the privilege of sampling an assortment of small plates. And this was, and still is, my official critique: Experience anything on their menu just once, and you’ll want to dine there every day.
The last time I interviewed Chef Conley was four years ago. So, it was nice to reconnect and hear about Buccan’s journey and the uber-popular restaurant's expansion to Coral Gables on Miracle Mile.
The Interview
Though Buccan is not a Michelin-star restaurant, it is included in the Florida Michelin Guide. Tell us about that remarkable achievement.
It’s an honor to be in the guide, and we are grateful for the distinguished awards and recognitions we’ve received, but those who know our team know our focus is always on what we want to achieve within our own restaurant and on providing the best experience we can for our guests. If, in doing that, we also bring in some notable recognitions… even better.
For those who don’t know your story, briefly describe your culinary journey, including your experience with specific cuisines, cooking styles, or restaurant types.
I grew up on a farm in Maine, so quality ingredients and seasonal cooking were part of everyday life. That experience ultimately became the foundation of my cooking philosophy and the cuisine we serve across our restaurants. At Buccan, the menu is driven by the seasons, and my goal is always to let exceptional ingredients speak for themselves so guests can enjoy them at their absolute peak.
After college, I moved to Boston to work for Todd English and eventually became Culinary Director for his global restaurant portfolio. That role gave me the opportunity to travel extensively and spend time living in Tokyo, where I developed a deep appreciation for Japanese cuisine, technique, and culture. Those experiences eventually inspired Imoto, our Japanese concept, and we're excited to be opening a second Imoto in Coral Gables.
Along the way, I've been fortunate to work in everything from fine dining to casual neighborhood restaurants, as well as hotel restaurants and international concepts. Each experience has shaped the way I think about food, hospitality, and creating restaurants that people want to return to again and again.
What's your culinary philosophy, and how does it translate to Buccan's menu?
My philosophy on food is to cook seasonally and respect ingredients. We’re driven by quality above all else—a constant, almost obsessive search for the best product we can find, whether it’s from our farm in Gainesville, the nearby ocean, or a small producer we’ve just discovered. Technique absolutely matters, and we use a fair amount of classical and nouvelle approaches, but much of that work lives behind the scenes. On the plate, I prefer food that feels natural and honest. A little rustic, a little refined. Nothing forced. The goal is for the ingredient to speak first, and for everything else to support it quietly.
On the plate, I prefer food that feels natural and honest. A little rustic, a little refined. Nothing forced. The goal is for the ingredient to speak first, and for everything else to support it quietly.
What is the most popular dish on your menu and why?
People always love our Squid Ink Orecchiette, the Sweet Corn Agnolotti, and our Steak Tartare. The Classics like Short Rib Empanadas and the Hot Dog Panini are also really popular.
You have traveled around the world working for other chefs, so what made you choose Palm Beach for Buccan’s setting?
After traveling and working for great chefs around the world, my wife and I were ready to put down roots in Florida, where both of our families were living at the time. We also felt South Florida had one of the most exciting restaurant markets in the country.
At first, we were focused on Miami. But our partner, Piper Quinn, who is from Palm Beach, came across a space there and recognized that the market was missing a casual, upscale neighborhood restaurant like Buccan. This was our opportunity to create the kind of restaurant we personally wanted to eat at—high-level food in a lively, approachable setting. The rest is history!
Tell us about your guests. Who are they and what makes them loyal diners?
Our guests range from loyal, community diners who come in two or three times a week—sometimes just for dinner at the bar or to take part in our Monday Wine program, for example—to seasonal visitors who make their annual Winter reservation.
What makes your team special?
Our team is amazing, and many of them have been with us for years, so we are fortunate to have management and service staff who know many of our regulars by name and have their drink orders ready before they sit down.
Tell us about your family and how you balance work and family.
I have the best and most supportive family I could ask for. My wife, Averill, and I met in college, and this year we're celebrating 25 years of marriage. She's incredible and definitely runs the show at home. Together we have two amazing kids, Micaela and Camden, who keep us grounded and remind us of what's most important.
People often ask how I balance work and family, and, interestingly, our geography actually helps. We live in Gainesville, while the restaurants are in South Florida. When I'm at work, I'm fully present and completely focused.
When I'm home in Gainesville, I've learned to unplug and be present with my family. Of course, there are always calls and things that come up, but we have built a great team that lets me step away and trust the restaurants are in good hands. That separation has created a balance that's been really healthy for both my family and my career.