Today we’d like to introduce you to Clay Lee.
Hi Clay, so excited to have you with us today. What can you tell us about your story?
My story really starts in Tennessee. I began playing trumpet in middle school, and that passion eventually took me to Tennessee State University, where I became part of the Aristocrat of Bands. Music taught me discipline, preparation, teamwork, timing, and how every person contributes to the overall experience—lessons that would later become just as important in hospitality.
While at Tennessee State University, I earned my degree in Business Information Systems. That education gave me a foundation in business, technology, organization, and systems thinking, while my experience in the band taught me performance, consistency, and how to operate as part of something bigger than myself.
After college, my career developed in hospitality. What began with learning the fundamentals of service evolved into more than 15 years of experience across hotels, restaurants, high-volume bars, fine dining, and beverage programs. I worked my way from service roles into bartending, lead bartender positions, and eventually bar management and beverage leadership.
Over the years, I learned that a successful bar operates much like a great band. Every person has a role, preparation matters, timing matters, communication matters, and when everything works together, the guest experiences something that feels effortless.
That perspective has shaped the way I lead. I have managed bartending teams, trained and developed staff, created cocktail menus, built beverage concepts, managed inventory and labor, standardized recipes and prep, reduced waste, and helped create experiences that bring guests back.
My background in Business Information Systems also influences how I approach hospitality. I don’t only look at the cocktail in the glass—I look at the entire system behind it: people, workflow, costs, consistency, training, guest experience, and profitability.
Today, I consider myself a hospitality and beverage professional who brings together creativity, operations, leadership, and education. From playing trumpet with Tennessee State University’s Aristocrat of Bands to building and leading beverage programs, the common thread throughout my career has always been the same: preparation, teamwork, performance, and creating an experience people remember.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
It definitely hasn’t been a completely smooth road. Hospitality can be demanding, and a lot of growth in this industry comes from learning through pressure, long hours, difficult services, and situations where you have to prove yourself over and over again.
One of the biggest challenges has been navigating the transition from being viewed simply as a bartender to being recognized as a leader, educator, and beverage professional. I’ve had to work hard to show that my value goes beyond making drinks—that I understand operations, team development, inventory, systems, guest experience, and the business side of hospitality.
There have also been moments where opportunities didn’t always feel equally accessible, which forced me to become more intentional about building my own relationships, continuing my education, and creating opportunities instead of waiting for them to come to me.
At the same time, hospitality itself can test you. Managing teams, dealing with staffing challenges, balancing creativity with costs, maintaining standards during high-volume service, and continuing to grow personally while taking care of guests all require resilience.
Those challenges have ultimately shaped the way I lead today. They taught me patience, adaptability, consistency, and the importance of developing people around me. I’ve learned that setbacks don’t necessarily mean you’re on the wrong path—they can be the experiences that prepare you for the next level.
Appreciate you sharing that. What else should we know about what you do?
I work in hospitality and beverage leadership, with a strong focus on cocktail development, bar operations, staff training, and creating memorable guest experiences. Over the years, I’ve worked in everything from hotels and high-volume bars to fine dining, which has given me a well-rounded understanding of both the creative and operational sides of the industry.
I specialize in building beverage programs that are thoughtful, efficient, and exciting. That includes developing cocktails, creating prep systems, standardizing recipes, controlling inventory and waste, training teams, and making sure the guest experience stays consistent even during the busiest services. I’m especially known for my spirits knowledge, particularly tequila, and for creating drinks that combine technique with bold, layered flavors.
What I’m most proud of is the growth from bartender to leader. I’ve had the opportunity to manage teams, mentor other bartenders, create beverage concepts, and serve in leadership with the U.S. Bartenders’ Guild. Being able to help other people grow in the industry is just as meaningful to me as creating a great cocktail.
What sets me apart is the combination of creativity, hospitality, and systems thinking. My degree in Business Information Systems taught me to look at how every part of an operation connects, while my background as a musician with Tennessee State University’s Aristocrat of Bands taught me discipline, timing, teamwork, and performance under pressure. I bring all of that into the way I approach hospitality.
For me, a bar is more than a place that serves drinks. It’s a complete experience, and I’m passionate about bringing together the people, systems, creativity, and hospitality that make that experience memorable.
Are there any apps, books, podcasts, blogs or other resources you think our readers should check out?
I’m always looking for resources that help me grow both professionally and personally. Audiobooks have become a big part of that for me because I can continue learning while driving, working, or moving through my day.
One of the books that connects most directly to my career is Kitchen Confidential by Anthony Bourdain. I appreciate the honesty of how he talks about restaurant culture, the people behind the scenes, and the intensity and camaraderie that come with working in hospitality.
I also gravitate toward books about discipline, growth, mindset, and leadership. Mastery by Robert Greene has influenced how I think about developing a craft over time, while books like Awaken the Giant Within, The Power of Your Subconscious Mind, and You Are a Badass have encouraged me to think bigger about what I’m capable of accomplishing.
I’ve also spent a lot of time exploring mindfulness and personal development through books such as The Power of Now and different meditation titles. Hospitality can be a very high-pressure industry, so learning how to stay present, manage my mindset, and reset mentally has been valuable both at work and in my personal life.
I think my library reflects how I approach life in general: I’m constantly trying to improve my craft, understand myself better, become a stronger leader, and continue evolving.
Contact Info:
- Instagram: Strongbackzaddy
- Facebook: Claybonlee
