Local. Sustainable. Delicious.

Meet the team

  • Clayton Chapman

    Chef | Owner

    Chapman is an Omaha native who began his culinary career in the dish pit at the age of 15.  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. He has gained experience at celebrated Omaha restaurants, including V. Mertz, M’s Pub, and Spencer’s for Steaks & Chops.  When he opened the doors in 2010, The Grey Plume was deemed the “Greenest Restaurant in the Country”.  With a purposive menu and progressive initiatives, it has become a cornerstone for the local food movement.  Clayton’s determined vision for a responsible yet daring foodprint has grown into Provisions by The Grey Plume, an artisan grocery creating delicious, house made edibles.  Clayton is a five time nominee by the James Beard Foundation and is a graduate of the Illinois Institute of Art- Chicago.
  • Michael Howe

    Managing Partner | Owner

    Howe attended Johnson & Wales University in Providence, where he received his BS in Culinary Arts/Food Service Management, and an AS in Hotel Food and Beverage Management. In Chicago he has worked as  Chef at the Hyatt Regency Chicago, Radisson Hotel Lincolnwood,  Edgewood Valley Country Club, and as Midwest Regional Chef for Cuisine Solutions.  He served as president of the Club Chefs Association of America and as a founding board member of the American Culinary Federation-Windy City Professional Culinarians chapter. Michael earned an MBA from Argosy University-Chicago. Howe is currently a Chef Instructor at the International Culinary School at the Illinois Institute of Art-Chicago, where he was a Chef Instructor of Chapman.  He and his wife, Wendy, own and operate the Village Gourmet-Café & Catering in Clarendon Hills, IL.  Michael resides in Downers Grove, IL with Wendy and their two children, Michael and Kelly.
  • Heather Smith

    General Manager
    Certified Sommelier

    Introduced to the restaurant industry at the age of 17, Heather spent several years working her way up through notable upscale restaurants.  Realizing her true passion for the restaurant industry, she moved to the east coast to expand her culinary exposure, gaining experience at three well-known, fine dining establishments in New York and Connecticut before moving back to Omaha.  Heather received her Level II Sommelier Certification through The Guild of Master Sommeliers, and loves to share the gift of food and wine pairings in a way that completes the ‘total dining experience’.  She values the importance of consistency and clearly defined high standards, leading her staff in providing ‘above & beyond’ service.
  • Chase Grove

    Chef de Cuisine

    Push was the motto of the ICA competition team when Chase joined in 2010, and this motto has been a driving force in his career.  In 2013, Grove began working at The Grey Plume, moving up the ranks from Chef de Partie to Tournaut to Sous Chef within a years’ time – while concurrently training for the National Student Chef competition. Chase won the title of American Culinary Federation National Student Chef of the Year in 2014. Grove continued as Sous Chef for another year before taking a sabbatical to explore various restaurants, management styles, and teaching techniques. He has worked under Master Chefs and culinary leaders across various facets of the industry. Chase was honored to be part of a talented team from Tampa catering a dinner at the James Beard House in New York City. Soon thereafter, The Grey Plume came into focus once again. Grove has returned home to Omaha as Chef de Cuisine of The Grey Plume, excited to lead the kitchen into a new chapter of continued excellence.