On this episode of the High Tea series, Gabriel Ornelas sits down with Clay Williams, Brooklyn-based James Beard Award-winning photographer.

Clay has been capturing and helping tell stories about food, hospitality, and the people and places that define our culture for more than 15 years. His work has appeared in the pages of Food & Wine, The New York Times, Bloomberg, and Travel + Leisure, as well as in cookbooks by Chef Kwame Onwuachi and Atlanta chef Todd Richards. 

In this episode, we discuss:

☑️New stage in where hospitality is going

☑️Storytelling through food 

☑️Hospitality if ready to move out of survival mode 

☑️A snapshot of Philadelphia based culinary creatives and doing it their way

☑️Fusion food is American food 

☑️Clay’s unique creative approach to capturing content 

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