MIAMI, Fla. (Jan. 10, 2005) – After an international search,
Mandarin Oriental, Miami has selected Chef Clay Conley as Chef de
Cuisine at Azul, the hotel’s 120-seat waterfront restaurant. Chef
Conley will officially take the helm on January 15, 2005 with his new
menu to debut in early February.
 The rising star chef
honed his culinary reputation at Todd English’s acclaimed Olives
restaurant, where he served as executive chef and culinary director for
the last eight years.
“We are thrilled to bring the talents of Chef Conley to Miami and
Azul,” said Jorge Gonzalez, general manager of Mandarin Oriental,
Miami. “With Chef Conley’s creative flair, innovative style and passion
for the craft, Azul will continue providing unparalleled dining
experiences and cutting-edge cuisine to our discerning guests.”
Chef Conley brings his sophisticated, eclectic cuisine of Mediterranean
and Asian influences to the menu at Azul. “I am excited to join
the team at Azul and be part of the culinary boom currently taking
place in the Miami,” said Chef Conley. “My approach to cooking is to
use the finest ingredients to create bold and surprising flavors with
such dishes as ‘Grilled Chop and Loin of Colorado Lamb with Harrisa,
Charred Eggplant, Braised Shank Bastila and Feta’ and ‘A Study in Tuna
Roll, Seared Rare and Tartare with King Crab, Osetra Caviar, Tempura
Avocado and Asian Sauces’.”
Raised in rural Maine, Chef Conley began his career path at an early
age. With his first restaurant job at the age of 12, he always knew he
wanted to pursue a culinary calling. Subsequent international
travels to Europe and Southeast Asia broadened Conley’s exposure to
world cuisines, especially in Japan, where he spent six months and
became inspired with the elegance of food preparation and the culinary
traditions.
Chef Conley got his start at the original and celebrated Olives
restaurant in Boston in 1996 as chef tournant. In 1998, he was
promoted to executive sous chef and assisted in the opening of Olives
at Bellagio in Las Vegas. The following year, Chef Conley
played an integral part of the opening of Olives in Washington DC and
then returned to Las Vegas as executive chef, a post he held for two
years.
Most recently, he was culinary director of The Olives Group overseeing
17 restaurants including the opening of Olives in Tokyo. “I enjoyed a
close working relationship with Todd English and he has been a major
influence on my culinary career,” said Chef Conley.
Chef Conley attended Tulane University in New Orleans before going on
to study at Florida State University in Tallahassee. In 2002, he was
invited as a guest chef at the world-renowned James Beard House.
Azul offers breathtaking views of Biscayne Bay and downtown Miami’s
skyline, with indoor and outdoor seating. At Azul, service and
comfort are priorities, offering pashminas in various colors to warm
guests and reading glasses available in various strengths.
Azul is located at Mandarin Oriental, Miami, 500 Brickell Key
Drive. Lunch is served from noon to 3:00 p.m., Monday through
Friday and dinner from 7:00 p.m. to 11:00 p.m., daily.
Reservations are suggested at (305) 913-8254. Valet parking; all
major credit cards accepted.
About Mandarin Oriental Hotel
Group
Mandarin Oriental Hotel Group is the award-winning owner and operator
of some of the world’s most prestigious hotels and resorts, currently
operating 21 luxury hotels with a further five under development in
Hong Kong, Riviera Maya, Mexico and Tokyo (2005), Prague (2006) and
Boston (2007). In total, Mandarin Oriental now operates, or has
under development, approximately 8,000 rooms in 14 countries with 12
hotels in Asia, nine in The Americas and five in Europe.
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