i. Biography
Clayton Rollison was the proprietor and executive chef of the former Lucky Rooster Kitchen + Bar on Hilton Head Island, South Carolina, United States, where a kitchen identity was built around coastal ease and disciplined technique. Lucky Rooster Kitchen + Bar, which opened in 2013, brought together classic training, city-honed pace, and a clear focus on the flavors of the shoreline.
The Path
A 10-month internship as teaching assistant at Escoffier Restaurant, Culinary Institute of America in Hyde Park gave Rollison an early grounding in the rhythm of professional kitchens and the standards that govern them. That foundation carried through later chef roles at Gramercy Tavern in New York City, Hermitage Hotel in Nashville, and Merchants restaurant in Nashville, each stop adding to a working vocabulary shaped by precision and hospitality. By 2013, Clayton Rollison had become proprietor and executive chef at Lucky Rooster Kitchen + Bar in Hilton Head Island, where his name became attached to a restaurant that reflected both place and point of view.
The Work Today
Seafood-centric Lowcountry cuisine sits at the center of Rollison’s work. The style depends on coastal ingredients, freshness, seasonality, and sustainable fish species, with each element kept legible on the plate. Clayton Rollison’s cooking carries the character of the shoreline without losing refinement, and it reads as food built with attention to both environment and appetite.
Signature
Clayton's signature dishes include Half Roasted Chicken. The dish fits a broader approach that handles comfort with restraint, giving a menu an anchor while leaving room for the brighter, more ocean-kissed notes that define his cooking.
In Their Words “I like to showcase our coastal ingredients, keeping everything fresh and seasonal, and I like to shine the spotlight on sustainable fish species that get a bad rap for being 'trash,' but that can be prepared to taste great.” The quote sets out the practical center of Rollison’s cooking: flavor first, a working respect for the tide-driven pantry, and a willingness to bring overlooked ingredients into the frame. Clayton Rollison’s thinking aligns with Lowcountry cuisine, where the strongest plates often start with what the water and season supply.
Acclaim
Clayton's honors include South's Greatest Chefs. The recognition marks the reach of his work across respected kitchens, with Lucky Rooster Kitchen + Bar serving as a visible expression of his sensibility on Hilton Head Island.
Profile updated July 2026
FAQ
Asked of Clayton
What is Clayton Rollison's current role?
As of 2026, Clayton Rollison is Chef of Lucie Cocina.
Where did Clayton Rollison work before?
Clayton Rollison's earlier career included Escoffier Restaurant, Culinary Institute of America, Gramercy Tavern, and Hermitage Hotel.
What recognition has Clayton Rollison received?
South's Greatest Chef's.
