Chef Clayton Kahler Brown Redefines What It Means to Sing For Your Supper

Chef Clayton Kahler Brown epitomizes Steve Job’s well-known quote: “The only way to do great work is to love what you do.” His Dallas-based culinary company, Crescendo Culinary, combines his two great passions – singing and cooking.  

In the case of the former, Brown is a classically trained vocalist. After graduating from the Manhattan School of Music, he stayed in New York City, performing in more than 20 operas and musicals. As for the latter, he started cooking out of necessity. At times, the aspiring performer couldn’t afford to eat out.

“I’d hang out at home with other artists in the neighborhood,” he said. “I also took bartending and kitchen prep gigs where I had the opportunity to work hands-on with some amazing professional chefs.”

Brown was hooked. He started scouring local markets and experimenting with different ingredients.

“It was all experience for building the business I have today.”

Culinary Crescendo provides clients with an all-inclusive experience tailored to their needs. Services include in-home meal prep and event catering.

Dallas interior designer Michelle Lynne is a huge fan. With multiple businesses, her life is perennially busy.

“It’s always a whirlwind at my house,” she said. “Making dinner was stressful and a time suck. Chef Clayton molds his deliverables around what we need.”

They work on the menu together. Brown creates a grocery list, shops, then prepares the meal in Lynne’s kitchen complete with different portion sizes.

Brown has also catered client dinners and the designer’s Interior Design Business Summit.  

“He’s flexible and considerate. Plus, the product is always high quality. Chef Clayton is just a great guy all-around,” Lynne added.

And willing to sing – not for, but with, his supper. All clients have to do is ask. After finishing up his catering duties, Brown is known to break into song. The Advocate even coined him “Preston Hollow’s Singing Chef.”

So, what’s on the program? “I sing according to peoples needs – jazz, opera, musical theater, even country,” he said.

Building a trio is on his bucket list. “My dream is to have this band, players I collaborate with, who will play background music during the party. I’m part of the whole experience. After dealing with the food and cocktails, I perform a prearranged number of songs at the end of the night.”

We asked. Chef Clayton answered.

Specialty dishes: Garam masala chicken, miso-glazed sea bass, and carne asada.

Favorite hobby: “I’m a huge gardener. I love cooking with fresh herbs. And I also grow my own microgreens.”

Current food obsession: “I’m diving deep into lacto-fermentation.”

Kitchen must-haves: Chef’s knife, good pots and pans.

Best part of the job: Making great food and facilitating meaningful experiences.

Fantasy dinner guest: “Matthew McConaughey. We’d cook something over a fire outside with a couple of my Wild Turkey Rye old fashioneds and talk about life.”

Any upcoming performances? “I’ll be in Dallas Opera’s in Tosca.”