Courtesy of

Courtesy of

Executive Chef Marcus Paslay

Chef Marcus Paslay was born and raised in Arlington, Texas.  He has enjoyed hunting and harvesting from a young age which created an early appreciation of food that blossomed into a lifelong passion.  Marcus graduated from the Culinary Institute of America (CIA) Hyde Park, NY in 2006.  After graduating from the CIA Marcus and his wife, Emily, moved through 6 states as "working tourists" of our great nation.  This included learning to prepare fresh seafood in Alaska, belonging to the opening team of Four Seasons Vail, CO, butchering fresh meat and fish on the Big Island, Hawaii, preparing rustic American Cuisine under award winning chef Gerard Thompson at Rough Creek Lodge in Glen Rose, Texas, creating beautiful, molecular dishes under James Beard award nominee Chef Jason Franny at Canlis in Seattle, and working as execute chef for Neighborhood Services in Dallas.  Marcus and Emily returned home to begin their family in 2011 which now includes daughter Henley and son Hudson.  The Clay Pigeon allows Marcus to celebrate his love for food and share his personal style of preparation with you.

General Manager - Jessica Light

Jessica grew up in the small town of Glen Rose, Texas.  At 18 years old she began working at Rough Creek Lodge under Award Winning Chef Gerard Thompson.  This is also where she met Chef Marcus Paslay who was the Sous Chef at that time.  Rough Creek was the turning point for her in her career path.  She grew to love food and wine and found her niche in customer service.  Her 30 day journey across Europe further changed her perspective on the culture of dining.  Jessica worked at Starbucks, the Omni Hotel Spa in Fort Worth and opened the Omni Hotel in Dallas where she continued developing her skills in customer service.  She says when she heard Marcus Paslay was opening his own restaurant in Fort Worth she knew it would be something special.  Jessica became part of the opening team at Clay Pigeon in December 2013 as a server.  Through her growth in leadership, wine knowledge, management skills and exceptional customer service Jessica is now Clay Pigeon's General Manager.  She is honered to be a part of this team and excited to continue to improve your dining experience.  

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Event Coordinator - Lauren Klipfel 

Lauren Klipfel is a native of Fort Worth and graduated from the University of Oklahoma.  After obtaining her Event Planning certification she began her own company and planned weddings and events throughout the DFW area. She then took a position at the Omni Fort Worth.  There she oversaw the amenities and services for all residents and managed daily operations. Most recently Lauren worked for ClubCorp as the Member Relations Director at La Cima Club.  She oversaw the logistics and execution for club programming/events and managed club communication internally and with the local media and organizations to promote events and foster their relationship with the community. Lauren is excited to be at Clay Pigeon and to return to Fort Worth with her husband Ben and growing family.