Adam’s culinary journey began at the age of 19 at Paramount in Sydney. Three months into the opening year, it was awarded best new cafe 2013 and best cafe 2014. From there, his passion for food was ignited.

In 2015, he enrolled in Culinary Arts at RRC. Formerly sous chef of Chew, chef de cuisine of Langside Grocery, Timbah Wine Bar Sydney, and Executive Chef of Grace Anne Yacht & Lodge in Lake of the Woods, Ontario.

Inspiration comes from what’s available seasonally, but rooted through subtle nuances of French, Italian, & Japanese cuisine. With 17 years in restaurants, Adam combines punchy flavors, unexpected textural elements, and striking visuals to create an immersive, emotional experience - a story that is telling of his travels spanning Canada and Australia.