Samuel Clonts

Coming Up

Formal training at Institute of Culinary Education gave Samuel Clonts a framework for the pace and discipline of professional kitchens. That structure carried into New York service, where he became Executive Chef at Bar Uchū in New York from 2017, a position built on consistency, timing, and control under pressure. In 2021, he moved into chef/co-founder of 63 Clinton, taking on a role that tied his name to the restaurant’s core identity. He also works as Executive Chef/owner of Cactus Wren, extending the same standards across another room and service.

Where They Are Now

At 63 Clinton, Clonts holds the title of Executive Chef/Owner, which means the work runs in two directions at once: shaping the food and maintaining the daily mechanics that keep a restaurant functioning. The same applies at Cactus Wren in New York City, where he is also Executive Chef/Owner. That combination of responsibilities puts him on the line and in the business at the same time, with direct oversight of service, rhythm, and the larger structure of each operation.

Signature

The signature dishes associated with Samuel Clonts — Breakfast Taco, Caviar Handroll, and golden shrimp & ika ceviche — point to a style built on precision and contrast. The forms are recognizable, but the execution reads as deliberate and controlled, with enough clarity to keep each plate immediate. As a group, they show a kitchen working with focus, where detail carries as much weight as the idea behind the dish.

In Their Words “Somehow I knew it was the career I wanted.” The statement is plain, which suits the work it describes. It frames the profession as something settled early and pursued without hesitation, with the same directness that shows up in the way his career has been built.

Honors

Samuel Clonts has received MICHELIN Guide, Michelin star (2021). Michelin star sits among Samuel Clonts’ honors, a mark that reflects the standard maintained across his restaurants. In a field where consistency is measured closely, the recognition signals the level of discipline required to keep a kitchen operating at that level over time.