Clay

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Gustavo Lopez

Executive Chef Gustavo López moved to New York City from his native Colombia in 2001, driven by his passion for cooking. He earned both a Culinary Arts Degree and Grand Cru Wine Certification from ICE, and has cooked at Terroir (Marco Canora), Lupa (Mario Batali & Lidia Bastianich) and DBGB (Daniel Boulud). At Clay, he showcases local, seasonal, sustainably and humanely sourced ingredients in his signature farm to table style.