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Adam traces his interest in food back to his childhood, where he grew up helping his father in his Palm Springs bakery and his mother in her deli. Since then, he went on to attend the prestigious California School of Culinary Arts Le Cordon Bleu Program and received his AOS degree. Over the years, he has worked as a prep cook at Santa Monica’s elegant Jonathan Beach Club and line cook at Fleming’s Prime Steak House in Rancho Mirage.
When the chic hotel/restaurant Colony Palms was set to open, Adam worked alongside the executive chef in building its kitchen from the ground up. Once opened, he became the restaurant’s garde mangier. Adam’s most notable accomplishment was lead banquet cook at the Indian Ridge Country Club, where was invited onto the team to revamp their menu and write new recipes.
Adam’s ability to remain calm under the pressure of the moment is unrivaled. He is as devoted to making his dishes as truly delectable as they are visually striking, and strives to give every guest a memorable experience. For caterers, every day gives a new experience, because every event is different, and Adam translates this into giving each and every guest an experience of their own.
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