About Us – Claywood

Meet Chef

Chef Tory has taken the helm at Claywood, bringing his signature blend of creative fire-cooking, deep commitment to local sourcing, and seasonal Appalachian-forward flavors to our kitchen. With roots in the region and a reverence for its culinary heritage, Chef Tory crafts dishes that are both grounded and inspired—celebrating the landscape through every ingredient and technique.

Each menu reflects the rhythm of the seasons, often incorporating foraged elements, locally raised meats, and heirloom produce. His approach to cooking is both intuitive and intentional, weaving together old-world methods and modern sensibility. Whether it’s handmade pasta on a Sunday or a family-style coursed dinner under the stars, Chef Tory’s food tells a story—one that honors the land, the farmers, and the joy of gathering around a table.

At Claywood, his leadership has helped shape a dining experience that feels personal, warm, and distinctly place-based. It’s not just about what’s on the plate—it’s about the connection, care, and craft behind every meal.

Local Farm-to-Table

Our commitment to seasonal, locally sourced cuisine wouldn’t be possible without the incredible farmers and growers who work the land with care and intention. We are proud to partner closely with WellsDale Farm and Tiny Bridge Farm, two exceptional operations that share our values of sustainability, integrity, and community. From WellsDale’s heirloom vegetables to Tiny Bridge’s tender greens and vibrant herbs, the produce we receive is harvested at its peak and delivered with purpose. These partnerships allow us to craft menus that change with the seasons and highlight the true character of our region. We collaborate with a variety of small, local farms throughout the year—each one bringing its own specialties and seasonal surprises to our kitchen. Whether it’s freshly dug root vegetables in the fall, foraged mushrooms in the spring, or sun-ripened tomatoes in the height of summer, our dishes reflect the rhythms of Western North Carolina’s rich agricultural landscape.

Our Story

Claywood was born from a shared love of food, drink, and the deep connections they create.

Hi I am Carly Buntin, Owner and GM — I was raised just outside Chicago, where I first fell in love with the pace, precision, and soul of fine dining. My career eventually led me into the retail action sports industry, where I focused on branding and merchandising, later relocating to San Francisco for an executive role. That’s where I met Scott.

Scott is a native San Franciscan with roots that run deep—his family once tended a private vineyard, and his appreciation for winemaking and whiskey heritage is woven into who he is. Together, we discovered a mutual love for thoughtful dining, bold flavors, and the kinds of meals that bring people together and linger in memory.

After starting our family, we made the choice to leave California and raise our children in a place that offered a similar natural beauty but with a different foundation—one rooted in community, slower rhythms, and a new kind of opportunity. We wanted our children to grow up not only with a love for the land but also with a front-row seat to the passion, grit, and joy it takes to build something from the ground up.

Claywood is that dream realized—our own family business shaped by years of inspiration, hard work, and the desire to create something meaningful. We chose cuisine and craft cocktails because they are selfless acts of service and creativity—an invitation to gather, share, and celebrate.

When we found 317 7th Avenue, we knew it was meant to be. Once home to a farmer’s cooperative founded in 1910, the space carried a spirit of collaboration and nourishment that spoke to everything we hoped to build. Today, we honor that legacy with a farm-to-table dining experience that’s deeply rooted in local sourcing, thoughtful preparation, and heartfelt hospitality.

Claywood is our family’s story in motion—shaped by place, purpose, and the belief that food can connect us all.