Shelby’s Bistro welcomes return of Clinton Tay
by Kathleen Vandervoet
Shelby’s Bistro, the Tubac restaurant that so many locals enjoy taking visitors to, or where they head for a casual meal or special anniversary, has a new executive chef. For years, Shelby’s Bistro has been helmed by Anthony Tay, and his brother, Clinton Tay, recently joined him “to revitalize dinner menus,” Clinton said. Clinton oversees dinners, offered on Fridays and Saturdays, he said. “I wanted to revitalize (Anthony’s) night time menu and get him pumped up. I wanted to get some of the buzz back in Tubac.” Clinton and his sister, Joan Bucklew, founded Shelby’s Bistro in 1997. Joan now lives in Las Vegas, and her daughter, Shelby, the toddler for whom the restaurant is named, is 17 years old, Clinton said. Trained at the New England Culinary Institute
in Vermont, Clinton worked in many restaurants throughout the United States until about 2003, when he went to work for a food service company in Boca Raton, Fla. Now he and his wife, Shantelle, live in Tucson where they’re raising their two young children. His daytime job is for Sysco Arizona, a food service company. He’s excited about creating new menus, Clinton said. “I like to focus on ethnic diversity” and he also searches out local fresh foods. “I try to do things that people can relate to, but with a twist.” Because his father is French and his mother is Spanish, Clinton said, “I like to use French technique and execution in cooking.” But he’s a fan of Mediterranean and Southwest cuisine and will continue to explore those. He brings with him a vast range of experience creating memorable food. “My first culinary experience was at the La Paloma Resort (in Tucson) in 1991, when I volunteered to do the Mother’s Day Brunch. I spent five years there and worked at every outlet.” He and his sister bought the restaurant that’s now Shelby’s about 15 years ago and he worked there for three years. Following that, he enrolled in the New England Culinary Institute, Clinton said.
Among the positions he held after his professional education were as executive chef at the Federal Reserve Bank and for Sodexo, which operates large food service facilities, and Sheraton hotels, including a 700-room beach-front resort in Ft. Lauderdale. Shelby’s restaurant, located over the foot bridge in the Mercado de Baca plaza on Tubac Road, is open seven days a week for lunch, and Fridays and Saturdays for dinner. Call (520) 398-8075 for information. �
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