If anyone knows the culinary industry from the inside out, it’s Chef Clint Jolly. Born into it, at age five he began learning the butcher trade from his father, owner of a northern Nevada butcher shop for decades. His role in the family business then evolved when he stepped into the shop’s kitchen and learned to prepare dishes for their customers by age 13. After a hands-on entrepreneurial education—learning everything from the marketing to the food preparation and sourcing, to the financial aspects of the business—Clint eventually became integral in building Butcher Boy Meat Market into a $10 million a year gastronomic empire for the region.
A fourth generation Nevadan growing up in Reno, Clint’s fervor for food was furthered by
the prevalent agriculture and ranching industries that immediately surrounded him. This sparked an interest that drives his culinary credo to this day: delving into the histories and telling the stories of food. This interest morphed as he furthered his career as an entirely self-made chef. As the owner of Great Thyme Catering, opportunities arose for him to push his creativity and tap into his distinctive culinary storytelling ability by chroni cling his client’s passions and travels through the menus he creates for them. By not confining himself to a brick-and-mortar business, he is able to continually refine and expand his craft through the different venues, interests, people and tastes he encounters daily.
Clint’s exploration of different regions and their local edible offerings has deepened his knowledge of the craft, enriched his culinary story telling abilities and refined his skills in the kitchen, allowing him to create innovative, tale-telling dishes such as “The Buffalo Who Roamed Too Far,” a bison dish with South American influence.
He was named one of the top chefs in the country by Best Chefs America, and served as
president of the Reno-Tahoe chapter of the International Foodservice Executives Association (IFSEA), also earning the designation as Master Certified Foodservice Executive from the international organization. A plethora of additional acclaim has also been garnered from a wide variety of organizations and events in the form of “People’s Choice” awards, and even “Most Appetizing Chef,” during his career.
Combined, his successes helped him rise above stiff national competition and secure a spot on Food Network’s competition show Chopped: Restaurant Impossible,
where he came out victorious, taking home the grand prize.
Outside of his catering business, Clint spends his time mentoring high school students
interested in becoming chefs, and—with his close guidance—has secured first place victories for the team in the state’s ProStart Invitational™ restaurant management and culinary arts competition five times, and second place for his students in the national ProStart competition. His extensive knowledge of the food industry also helped him create Reno’s first restaurant week event, Reno Bites.
The new iteration of my life’s work. Tasty food and solid service designed to create memories for you and your guests.
Reno’s first and only week long celebration of local food