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Team
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Clayton Chapman | Chef/Owner
Chapman is an Omaha
native with a definitive understanding of the restaurant
industry. He began his culinary career in the dish pit of
North Omaha's Mother's Good Food at the age of 15. Clayton
then worked at Omaha’s beloved M’s Pub as the daytime chef before
attending culinary school at the Illinois Institute of Art in
Chicago. While in culinary school, he was the youngest person
to ever hold the Chef de Partie position under Chef Rick Tramonto at
the world-renowned Tru Restaurant. During his time at Tru, he
also trained under Three Michelin Star-rated Chef Laurent Gras. Upon
graduating, Clayton travelled to Europe to experience traditional
French cuisine before returning to Omaha and working as Executive Chef
of Omaha’s celebrated V. Mertz, where he introduced the “tasting menu”
concept to the Omaha market. After V. Mertz, he served as the Executive
Chef at Spencer’s for Steaks and Chops in Omaha and taught culinary
classes at Metropolitan’s School for the Culinary
Arts. He resides in Midtown with his wife,
Bernadette, and son, Hudson Grey. |
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Michael Howe
| Managing Partner/Owner
Howe attended Johnson
& Wales University in Providence, where he received his BS in
Culinary Arts/Food Service Management, and an AS in Hotel Food and
Beverage Management. In Chicago he has worked as
Chef at the Hyatt Regency Chicago, Radisson Hotel
Lincolnwood, Edgewood Valley Country Club, and as Midwest
Regional Chef for Cuisine Solutions. He served as president
of the Club Chefs Association of America and as a founding board member
of the American Culinary Federation-Windy City Professional Culinarians
chapter. Michael holds professional certifications as both a Certified
Executive Chef (CEC) and a Certified Hospitality Educator
(CHE). He earned an MBA from Argosy
University-Chicago. Howe is currently a Chef Instructor at the
International Culinary School at the Illinois Institute of Art-Chicago,
where he was a Chef Instructor of Chapman. He and his wife,
Wendy, own and operate the Village Gourmet-Café & Catering in
Clarendon Hills, IL. Michael resides in Downers Grove, IL
with Wendy and their two children, Michael and Kelly.
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Alex
Adkins | General Manager
Adkins grew up in an
Air Force family traveling throughout the United States and Asia with
his parents and younger brother. As often as his family moved, the one
thing that remained constant was his motherʼs incredible Thai food and
her ability to transform a new place into a home. His experience in
Omaha includes working for some of the cityʼs venerable restaurateurs
at The French Café and Mʼs Pub. Most recently, he opened a restaurant
in Dundee with the Kawa family and managed operations for a high-end
chop house located downtown. Alex brings a unique perspective to The
Grey Plume. His education and training in engineering and public
management, along with his travels around the world, inform his desire
to develop people and processes, and to create an exceptional dining
experience. He resides in the Westside neighborhood with his wife, Amy
and twin daughters, Lily and Lucy. |
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John
Engler | Sous Chef
Engler’s respect for
and love of food began from the many summers he spent in his parent’s
garden in South Dakota. During those summer seasons, he
experienced gratification that comes from eating seasonally. His first
kitchen job was in high school working as a line cook at Radison Cedar
Shore Resort in Chamberlain, SD. He continued working kitchens while
earning a degree in education when he realized his future must involve
food. After receiving his culinary training at South Central
Technical College in Minnesota and spending time cooking at the Mankato
Golf Club, John traveled to Omaha and began as a linecook at V. Mertz
under the direction of Chef Clayton Chapman. After Chapman’s departure
in 2008, he was appointed Sous Chef and within a year earned the
esteemed Executive Chef position. Engler joined The Grey Plume kitchen
shortly after its doors opened where his understanding of food and
dedication quickly earned him his current title of Sous Chef. |
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Joy
Patton | Wine Director
Patton is
an Omaha native who has traveled globally and found her passion in the
world of food and wine on a trip to the south of France. She
holds a Bachelor’s degree in International Studies from the University
of Nebraska at Omaha, and also attended culinary school at the
Institute for the Culinary Arts at Metropolitan Community
College. She holds the introductory level of wine
certification with the Court of Master Sommeliers and is continually
studying to further her wine knowledge. As a descendant of a
long line of farmers, she pursues her urban farming endeavor at Bedford
Gardens. Using her culinary background and her knowledge of
growing heirloom produce, she creates innovative wine pairings to
accompany Chef Clayton’s cuisine. She continually tastes new
wines to add to add to The Grey Plume’s fresh and unique wine menu. |
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Haley
Dale | Wine Director
Haley
Dale inherited her love of food from a family of great chefs who
lovingly and adventurously manned resturant and home kitchen
ovens. Working in her mother's Southern-style restaurant, she
grew to relish the community connection and delicious adjectives
associated with food. She graduated from the University of
Georgia with a degree in Genetics and Anthropology.
Lab-rat-turned-wine-geek, she delights in the science behind the
bottle. She comes to The Grey Plume with several years
experience in the wine industry and enjoys getting people to try new
and unexpected wines. With a dedication to education and
making wine approachable, she is honored to continually seek perfect
pairings for Chef Clayton's dishes. |
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Dave Brandenburgh
Pastry Chef |
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Nate Willis
Rôtisseur/Poissonier
Proteins Cook
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Justin Northrup
Garde Manger
Chef Tournant
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Andrew Reinwald
Entremetier
Vegetable Cook |
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