Meredith Clinton helms Black Sheep Catering as Executive Chef. Originally From Hayti Missouri, she arrived in Memphis in 2013. By the summer of 2013, she took the role of Pastry Chef in a locally owned neighborhood favorite restaurant Tsunami located in Midtown Memphis.
In 2015 she was appointed Chef de Cuisine Under Jimmy Gentry at Paradox Catering, researching and developing recipes and techniques that would lead towards managing large-scale events and popular pop-up dinners in secret locations. In 2018, while moonlighting as a private chef, Meredith emerged as one of the cities most notable up-and-coming chefs working for Erling Jensen. During this time taking advantage of her newly founded intrigue in fine dining, she led the kitchen writing hundreds of evolving and changing tasting menus over the course of 4 years, sparking interest and inspiration throughout the city.
Highlighted in James Beard touring dinners and gracing dozens of magazines as she would become a trailblazer for women in the industry. After 2020 she focused on sustainability, foraging, and sourcing local ingredients to help create and display herself through food to guests. Meredith found the confidence to succeed through the support of her guests, loved ones, and her partner and fellow co-chef Keith Clinton.