Meet Clayton Horrighs

We’re excited to introduce you to the always interesting and insightful Clayton Horrighs. We hope you’ll enjoy our conversation with Clayton below.

Hi Clayton, appreciate you sitting with us today to share your wisdom with our readers. So, let’s start with resilience – where do you get your resilience from?

“I draw my resilience from my family and mentors. Their support and belief in me make failure feel impossible. First, I never want to let them down, and second, I know that no matter what, they’ll always be there to lift me up when I need them most.”

Thanks, so before we move on maybe you can share a bit more about yourself?

My culinary journey began before I even realized it. The first kitchen I worked in shaped me in ways I couldn’t fully appreciate at the time. Under the guidance of Chef John Rupnik, I unknowingly built the foundation of my craft. It wasn’t until I moved on to other restaurants that I understood the strength of that foundation—and that I had the potential to be something special in the kitchen. That realization ignited a hunger for growth and creativity.

After gaining experience in several Illinois restaurants, I made a bold move to Charleston, South Carolina. The food scene there was unlike anything I had experienced—the volume, the creativity, the professionalism, the sheer level of expertise—it all blew me away. I was hooked. I found myself working double shifts, going home to study, and waking up eager to hone my skills.

Then came a turning point in my career: Aya Cookhouse. Cooking Asian cuisine for the first time was a revelation. Learning new ingredients and techniques unlocked a passion I hadn’t felt before, and there was no turning back. I knew then that my future was in Japanese, Vietnamese, and Korean cuisine.

I later took on the role of executive chef at a two-story Irish restaurant on Folly Beach, SC. While I had the skills to thrive there, my heart wasn’t in it. My passion was elsewhere, and after experiencing the devastating loss of my son, Lincoln James, I needed a change. Soon after, an opportunity arose to create something of my own in Springfield, Ohio.

That’s how Speakeasy Ramen was born. I wasn’t sure if a ramen shop would resonate in Springfield’s food scene—it was a risk. But I couldn’t have been more wrong. The community didn’t just accept our niche concept; they embraced it. Their overwhelming support was something I had never experienced before, and it fueled my mission: to serve this community with everything I had. Working alongside my family, I was able to craft the dining experience I had always envisioned.

After five incredible years at Speakeasy Ramen, I felt the pull to create something new—something that would push me further. That opportunity arrived with the chance to open a new restaurant in the heart of downtown Springfield.

Enter Hi-Hat Social. A contemporary Asian-American restaurant and listening bar, Hi-Hat Social is a fusion of everything I love—innovative cuisine, a high-end bar program, exceptional hospitality, and a dynamic atmosphere powered by vinyl records played through a hi-fi sound system. This venture has allowed me to craft a unique dining experience, blending food, music, and culture in a way that brings people together.

My journey has been shaped by passion, resilience, and a desire to create. Springfield has given me the platform to share my vision, and I couldn’t be more excited for what’s next.

If you had to pick three qualities that are most important to develop, which three would you say matter most?

My ability to adapt to different situations is one of my greatest strengths. I thrive under pressure, finding solutions when challenges arise. Beyond that, I never pretend to have all the answers—I stay open to listening, learning, and evolving. Growth comes from humility and a willingness to improve.

For those just starting in this industry, my biggest advice is to skip traditional schooling and dive straight into hands-on experience. A wise chef I once worked with, Mathew Fairfield, shared a game-changing approach: find a chef whose work inspires you and spend 12–18 months learning everything you can in their kitchen. Then, move on to another chef or restaurant and repeat the process. This method accelerates learning and fast-tracks your career in ways that formal education simply can’t match.

Alright so to wrap up, who deserves credit for helping you overcome challenges or build some of the essential skills you’ve needed?

My mentor, Hayato Minami, has been instrumental in shaping not only my career but also the person I am today. His guidance has been the single most important factor in my growth as a chef, restaurateur, and individual.

Hayato possesses a rare combination of wisdom, skill, and generosity. His mentorship extends beyond the kitchen—he has taught me the nuances of leadership, the importance of discipline, and the true meaning of hospitality. His ability to see potential in people and push them toward excellence is unmatched.

I owe so much of my success to him. Without his influence, I wouldn’t be where I am today. He has been my teacher, and my greatest supporter. The thought of navigating this journey without him by my side is unimaginable. Hayato Minami is more than a mentor—he is family, and his impact on my life is immeasurable.

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Image Credits

Picture credits to Rod Hatfield

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