Mixologist Clinton Terry of The Nautilus - Biography
Growing up in Morrisville, Vermont, Clinton Terry cultivated a love of food alongside the vegetables he grew in his mother’s community garden. He got his start in the industry during high school, cooking at Mr. Pickwick’s Pub at Ye Old England Inn in nearby Stowe. After graduation he headed to the Culinary Institute of America in Hyde Park, New York, where he completed his associate’s degree in Culinary Arts in 2003 followed by a Bachelor’s Degree in 2006, training under his first mentor, Austrian Master Chef Anton Flory. An internship took him to D.C. for a stint with the Design Cuisine catering company, and a position at Bistro Bis, where he split his time between front and back of house. Back in New York for his final year of culinary school, Terry joined the team at the Hyde Park Brewing Company, helping to open a second location, Skytop, for which he was general manager for two years. It was during this time that Terry’s interest in beverages and mixology took off.
Done with the classroom setting and ready for the real world, Terry returned to D.C. to cook atRestaurant Eve. He helped to open the group’s second and third locations, Eamonn’s and PX, and went on to work as GM at PX for the next five years. In 2012 he made the move to Nantucket, working as a mixologist for one season at Fog Island Grill before joining restaurateurs Seth and Angela Raynor in the capacity of Bar Manager. During that time, Terry employed his culinary flair to create seasonal cocktail programs focusing on local products at their three establishments, The Pearl, Boardinghouse, and Corazon del Mar. He is now the co-owner of The Nautilus which opened in April 2014 for its first season in Nantucket. “I’ll always be a chef at heart,” he says, “that’s my first love. But I can incorporate so much of that into the cocktail experience. It’s the best of all worlds.”