Chef Clay Lichterman
Grill 83 Executive Chef
Born and raised in Memphis, Tennessee, Clay’s love for cooking began at an early age. Clay began reading his mother’s cookbooks and experimenting in the kitchen at home before he was old enough to work. His first apprenticeship at Jarrett’s in Memphis taught him how restaurants work and soon he was hooked. His next post was at Grove Grill. Clay worked at two hotels in the Middle East while studying abroad. Upon his return to the States, Clay moved to New Orleans and became part of the team at Brennan’s. He also worked with a number of celebrated Chefs through participation in numerous charity events and organizations.
Clay’s next move led him to attend Johnson & Wales University in Charleston, South Carolina. At Johnson & Wales, he received the Escoffier Medal for exemplary performance in French classical cuisine. Upon completion of his internship at Seeger’s in Atlanta (a five-star, five-diamond restaurant), Clay was awarded a Sous Chef position with Buckhead Life Restaurant Group. His post at Veni Vidi Vici, a classical Italian restaurant in Midtown, allowed him to share his culinary talents with celebrities such as Cynthia Nixon, Sammy Hagar and Tom Jones. From this position he moved to Beach Walk Crystal Beach in Destin Florida. He served as the Executive Chef, as well as doing many private events, including cooking for Jerry Jones. This job was a great way to further develop his career. However, his heart was leading him back home. He returned to Memphis and took the Sous Chef position at Encore, under Master Chef Jose Gutierrez. This gave him the opportunity to train under a very talented Chef, while also exploring his creativity.
Chef Clay Lichterman joined Madison Hotel as Executive Chef in early March 2007. His cuisine is a blend of classical food, with playful contemporary twists. “We want to give the guests food they recognize, while presenting the dishes in a fashion that catches the eye and is unique”, states Clay. His goal is to introduce the guests to his style of food, and then try to raise the bar and push the level of cuisine with each new menu.
