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Design Profitable, Purpose-Driven Dining Concepts with a James Beard–Nominated Chef

With 25+ years of experience as a chef, owner, and consultant, Clayton Chapman helps restaurateurs and investors bring bold, high-quality concepts to life—rooted in conscious sourcing and built for long-term success.

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The restaurant industry is one of the most rewarding - and most challenging - fields to enter. Concepts often fail not because the food isn’t good, but because the vision, operations, and guest experience aren’t aligned. Without the right expertise, even strong ideas can miss the mark.

WHY WORK WITH CLAYTON

 

As a five-time James Beard nominee and nationally recognized chef, Clayton brings a rare combination of creative vision and operational expertise. He founded and led The Grey Plume - once named the greenest restaurant in America - for over a decade, earning recognition from TIME Magazine, Food & Wine, Bon Appétit, and The New York Times.

Today, he partners with restaurateurs, investors, and hospitality groups nationwide to design concepts that stand out, operate profitably, and honor the integrity of their ingredients.

Consulting That Covers Every Detail

 

  • Concept & Brand Development — Define your restaurant’s culinary identity, positioning, and story to stand out in a crowded market.

  • Menu Engineering & Recipe Development — Create profitable, seasonally inspired dishes, complete with tested recipes, portioning, and costing.

  • Inclusive Menu Design — Build menus that seamlessly integrate dietary accommodations (gluten-free, vegan, allergy-conscious) without sacrificing quality.

  • Beverage & Wine Program Development — Curate wine lists, cocktails, and pairings that enhance the dining experience and drive profitability.

  • Operational Systems & Training — Build job descriptions, recipe cards, training manuals, and onboarding systems that ensure consistency.

  • Kitchen & Space Design — Optimize layout and equipment choices for efficiency, flow, and seamless execution.

  • Supplier & Sourcing Strategy — Establish sustainable, local supply chains that balance quality with profitability.

  • Team & Culture Building — Hire and train staff to embody your brand values, deliver excellence, and create a positive kitchen culture.

  • Financial Planning & Profitability — Structure menu pricing, vendor contracts, and cost controls for long-term success.

  • Guest Experience Design — Elevate service standards, presentation, and ambiance for unforgettable hospitality.

Recognized Nationally, Rooted in Integrity

Clayton’s work has been featured in TIME Magazine, Food & Wine, Bon Appétit, The New York Times, and more. His leadership in the Midwest farm-to-table movement has shaped dining culture for over two decades - and now he brings that same vision to consulting projects across the country.

Ready to Bring Your Concept to Life?

 

Whether you’re launching your first restaurant or refining an existing one, Clayton can help you create a concept that thrives. Begin with a 15-minute introductory call to discuss your vision and next steps.

Your concept deserves the expertise to thrive.

Let’s build it together.