Michael began his career in legendary American institutions such as Bouley in New York and Domaine Chandon in Napa Valley before training in France under several Michelin-starred chefs — including Maison de Bricourt (2★), Jean Bardet (2★), and Le Buerehiesel (3★). This classical background shaped his lifelong commitment to precision, seasonality, and the artistry of flavor.

Throughout his career, Chef Clancy has led some of the country’s most acclaimed restaurants, earning national recognition and top distinctions: 4 Stars from The New York Times and Relais & Châteaux honors at Stage House (NJ) 2 Stars from The New York Times and Esquire’s “Restaurant of the Year” at EQ (NYC) 1 Star from The New York Times at Pair of 8’s (NYC) Named one of America’s Best Restaurants by Gourmet Magazine at Giorgio’s (Portland, OR)

At Juliette (2006–2015), Chef Clancy crafted menus that celebrated the elegance of French bistro cuisine with a modern sensibility, guiding the kitchen through nearly a decade of creative growth. He later led and consulted for acclaimed restaurants in Colorado and Arizona, driving innovation and excellence. Now returning to Juliette, he brings his signature balance of tradition and seasonally inspired technique—marking a new chapter that honors its heritage and embraces its evolution.