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.