James Clary leaves Price Cutter

Last edited 3:36 p.m., March 26, 2013

Price Cutter Culinary Director James Clary has vacated his position with the company to pursue other endeavors.

Clary, who was hired by Price Cutter for the post in November 2008, said his last day with the supermarket chain was March 12. Calling it an "amicable separation," Clary said he voluntarily left the post.

"I wish them the best and intend to help be a good spokesperson for Price Cutter as I move forward," he said. "I had been there four years; I was ready to do something else."

Clary said he is unsure whether Price Cutter will seek a successor for the culinary director position. Larry Hayward, executive vice president of Price Cutter parent company Pyramid Foods, declined to comment on Clary's exit, and Pyramid Foods CEO Erick Taylor could not be reached for comment by deadline.

Perhaps best known for his restaurants Clary’s, Gallery Bistro and Fish, Clary said he is moving forward on bringing an instant souffle to the market.

Clary said the souffle - which represents a partnership with Scott Opfer of Opfer Productions - is ready for wholesale to restaurants, and he said he is developing a package for retail sales.

Clary noted the partnership would showcase the souffle to potential clients at the May 18-21 National Restaurant Association show in Chicago, which he said would put the product in front of 3,500 restaurant chains.

Clary said he is in talks to work for another company, but he declined to disclose specifics, saying an announcement should be coming next week.

As to whether Clary would pursue another restaurant himself, he said he isn't interested in long-term ownership.

"I'm 52, and that's a young man's business. I opened Clary's when I was 27," he said, noting he hasn't entirely ruled it out. "I'm not really interested in a long-term equity position in a restaurant. I've done that. I feel really blessed in this economy, which is not the best, that I have so many opportunities that have presented themselves to me."