Cynthia Hacinli of the Washingtonian magazine selected Geranio as one of the "Best Alexandria Restaurants" in April 2000. Citing that Chef Clayton has "taken over" and "upscaled the menu from predictable same-olds to a regional Italian roster that sails".
The Washington Post's Eve Zibart reviewed Geranio in October of 2000 saying Chef Troy Clayton has given Geranio "not merely a new lease but a new outlook, and a menu that blends some of the trendiest ingredients with classic and careful technique".
Eve Zibart also included Chef Clayton's Chilled Moulard Breast stuffed with foie gras and leeks nestled in a walnut vinagrette as one of her "10 remarkable dishes from the past year's dining" column.
Chef Clayton's prestigious culinary career has lead him across Europe and through some of the most well known kitchens in the world. Starting in 1987, his culinary interests lead him to Italy where he began apprenticing with Master Chef Donaldo Soviero in Todi, Umbria.
In 1989, he was one of only eight foreign students to be accepted to France's Ecole Superieur de Cuisine Francaise Ferrandi. After graduation, Troy Clayton remained in France and worked at the acclaimed Michelin Two-star restaurant in the Hotel Bristol.
In 1991, Chef Troy Clayton moved to London, England and became the Executive chef for Anthony Worrall Thompson at dell'Ugo Restaurant, 190 Queen's Gate Restaurant, (home of The Restaurateur's Association of Great Britian) and 190 Bistrot. During his tenure in London, Troy Clayton was a top finalist in the Academe Culinaire de France's Annual Award of Excellence in 1992 and the "Young Chef of the Year," award sponsored by American Express and Trusthouse Forte. In the latter competition he placed eighth in the company of 2000 young chefs.
In 1993 Troy Clayton moved back to the United States to work with Jean Louis Palladin as Executive Chef of Resto des Amis, Palladin's Atlanta, Georgia restaurant, which was nationally acclaimed as one of the country's top ten restaurants according to Esquire magazine. Upon his return to The Nation's Capital, he rejoined Palladin at the Watergate Hotel's Palladin restaurant.
In 1994 he stepped out from under the wings of 'celebrity chefs' to become the Executive Chef of Market Street Bar and Grill, rated by Washingtonian magazine as a "Two Star" restaurant as well as being featured on the "Top One Hundred" list.