Buccan Group Enhances Dessert Program, Hires First Pastry Chef

Buccan Group Enhances Dessert Program, Hires First Pastry Chef Chef Clay Conley of Buccan, along with partners Sam Slattery and Piper Quinn, is excited to announce an addition to his culinary team:  Pastry Chef Antonia Grandberry. Grandberry is the first individual to take on this role within the Buccan group.

Since opening Buccan in January 2010, the team has expanded the business to include Imoto and Buccan Catering, and has more projects in development.  After nearly four years of managing the bread and dessert program internally, and in consideration of the group’s continuing expansion, Conley determined the restaurant was ready to bring on someone to direct  the full-time responsibility, and creativity, of pastry.

“As our group grew, it became clear we needed someone to focus on the pastry program exclusively. Plus, it was time to elevate our desserts to the next level, “explained Conley. “Chef Antonia’s desserts perfectly complement our style of food. They are decadaent and flavorful, but balanced and full of contrast. Having a chef on board in this specific capacity really enhances our pastry program; we are very excited to have her,” added the James Beard Award-nominee.

“It’s been an honor working with Chef Clay and the entire team at Buccan. I look forward to further expanding my culinary knowledge with an awesome team of culinary professionals, and using every guest as inspiration to create my best desserts yet,” said Grandberry.

Granberry’s ever-rotating array of desserts include items such as “Popcorn Sundae,” bourbon bacon crackerjack, salted caramel, chocolate crumble; “Butterscotch Soaked Carrot Cake,” cream cheese sauce, vanilla ice cream; “Crème Fraiche Panna Cotta,” lemon macerated strawberries, strawberry sherbet, black pepper shortbread; “Blondie,” brown sugar chocolate chip ice cream, chocolate espresso cookies, chipped cream, and”Grown Up Cookies & Milk,” brown butter & chocolate chunk cookies, Bailey’s milkshake. Unless otherwise noted, desserts are $9.

Grandberry, a graduate of Le Cordon Bleu College of Culinary Arts-Atlanta, was the former pastry chef at BLT Steak in Miami Beach, FL.

Buccan Group Enhances Dessert Program, Hires First Pastry ChefAbout The Buccan Group

Located in the heart of Palm Beach, FL, Buccan (est. 2010) is a modern American grill featuring exceptional cuisine in a casually sophisticated and bustling setting. The culinary team, led by James Beard Award-nominee Chef Clay Conley, masters the use of superior local, seasonal and global ingredients, and offers a regularly changing menu of distinctive flavors in small-plate presentations. In 2011, Imoto (transl: little sister) was opened, an intimate, Asian-focused extension of Buccan. Due to increasing demand, Buccan Catering, a full-fledged catering division for events held on or off the restaurants’ premises, launched in 2014. Conley and his restaurants have been recognized in national and international media outlets, and have received “Best Restaurant/Chef” accolades from nearly all area publications. Conley has been honored with two James Beard Foundation Award nominations for “Best Chef: South” and has been listed as a “Top 25 Best Chefs of The American South.” Buccan is located at 350 South County Rd, Palm Beach, FL 33480. More information is available by calling 561-833-3450 or by visiting www.buccanpalmbeach.com.