T. Clay Elkins
Clay Elkins is a seasoned hospitality expert with over two decades of experience in food and beverage management, SME development, community engagement, and outdoor recreation. Clay has a proven track record of leading complex operations, including his role as Partner and Co-Operator of multiple successful businesses such as Big Draft Brewing, Road Hogs BBQ, and The Local in White Sulphur Springs, WV. Here, he oversaw day-to-day operations, co-led a team of 40+, and managed all marketing efforts, from social media to press releases. Before his entrepreneurial ventures, Clay served as Director and Assistant Director of Food & Beverage at the prestigious Greenbrier Sporting Club, where he managed a multi-dimensional operation with over 80 team members and a $2.3M budget.
Clay’s commitment to community engagement is evident through his involvement in various outdoor recreation projects. He played a pivotal role in securing significant funding for the development of biking trails and parks in West Virginia, collaborating with organizations like the West Virginia University Outdoor Economic Development Collaborative and the WV Division of Natural Resources. In addition to these efforts, Clay has extensive experience working with community organizations, including his roles as a board member with the Mon Forest Towns Partnership and the Greenbrier Valley Convention and Visitors Bureau. His background in working with community leaders and stakeholders has been instrumental in crafting centralized visions and garnering support for agreed-upon strategies, ensuring the success of the initiatives he champions.
As the founder of the Greenbrier Valley Off-Road Bicycling Association and the Greenbrier Valley Hellbenders Youth Mountain Biking Team, Clay continues to contribute to the outdoor recreation community. His dedication to fostering outdoor activities and his passion for hospitality make him a dynamic leader in both fields.
Clay holds a Bachelor of Science in Information Technology and Business Management from Appalachian State University and an Associate of Applied Science in Culinary Arts from Johnson & Wales University. His blend of expertise in hospitality, business management, and community development positions him to contribute effectively to the development of destination tourism strategies and outdoor recreation initiative