Biography

Adam was born on 1973 in Orange County, California. At an early age Adam knew his ability to cook spontaneously came natural. He started cooking at home with his mother preparing dinners for family and friends. At age 15, Adam enrolled in cooking classes at North orange County R.O.P. where he showed older students how to use a chef’s knife and took his first job at a popular restaurant chain in Yorba Linda as a prep and pantry cook.

At age 17, Adam left his home in California to move to Vail, Colorado where he worked in a small family French Bistro, alongside the Chef/Owner and spending his days off snowboarding. He spent three years in Colorado and worked in two other restaurants both in Vail and Beaver Creek.

He then moved to Bend, Oregon where he became the first National Snowboard Patroller in Oregon and the third in the United States. He spent his days on the slopes of Mt. Bachelor and his evenings tossing hand-made pizzas for a local pizzeria. At age 21, Adam had a realization when he took a prep cook/apprenticeship job at the first 5 star restaurant country club in Bend, the “Broken Top Country Club”. He apprenticed under Chef Gary Slattery, formerly Executive Sous Chef of the “Mansion on Turtle Creek” and the “Hotel Bel Air”. This is where he developed a passion for fine cuisine, while rigorously training in all levels of a professional kitchen.

Adam then moved to Seattle, Washington where he studied at the Culinary Institute and did stints working at some of the most prestigious restaurants in Seattle. He then accepted a position as kitchen manager at a hip seafood restaurant at Watersedge on lake Washington, where he spent his mornings handpicking fresh fish and exotic produce from Pikes Market.

With a better understanding of cooking with fresh products, he moved back to Oregon where he was Head Chef of “Widgi Creek Country Club” during its open golf season and Production Chef at “Bend Golf and Country Club” on the off season.

Missing home, his family and friends, Adam moved back to California where he accepted a position as Head Chef of a small catering company in Corona del Mar. After spending three in a half years there and building this company into mega proportions, Adam decided to leave and traveled to the hottest culinary spot in the country, Napa Valley. There he trained at the Culinary Institute of America Greystone with the late great Chef Jean Louis Palladin from the Watergate Hotel, Palladin, New York, and Napa in Las Vegas. It was here that Adam was nicknamed “The Artichoke” by Jean Louis because he was the only student who could turn a perfect artichoke. This is also where Adam saw the importance of cooking with the seasons and using only the freshest ingredients, no matter what effort it takes to achieve them.

With Adam’s new foresight and experience he returned to Orange County eager to take catering cuisine to the next level. He started up “Toast to the West Coast” catering company, with the idea that he would deliver “Quality Cuisine for the Quality of Life” and a sustainable experience with sustainable foods. Looking for additional challenges to fulfill himself as a notable Chef, Adam honorably accepted the opportunity as Fine Dining Chef of “the Californian” restaurant in the Hyatt Regency Huntington Beach Resort & Spa. Within six months, Adam’s determination earned the 3 diamond restaurant its fourth diamond, making it the first four diamond restaurant in Huntington Beach and positioning the restaurant amongst the best in Orange County. With a signature restaurant and elite catering company, his innovative cuisine has received numerous awards and accolades as the next great chef of Orange County.

Achievements and Accolades:

•“Golden Rooster” Award Culinary Masters Event 2009

•Rated “ #1 of 6 Best Chefs” in Best of OC Magazine

•Rated “Top Ten Chef in Orange County” OC Metro

•Named “Chef of the Year 2005” by the California Milk Advisory Board

•Certified in the Culinary Arts with over 20 years experience

•Lead Chef of the Orange County Culinary Olympics

•Food/Entertainment Editor for Newport Coast Location 3 Magazine

•Contributing Editor to Great Taste Magazine and OC Life

A discrete list of those he’s entertained in the art of dining:

•Two United States Presidents - Senior and Junior George Bush

•The President of Mozambique, Africa

•Senator and Astronaut John Glen

•Film Star Kevin Costner

•Film Star Jack Nicholson

•Film Star Christopher Reeves

•Television Star Tony Danza

•Andre Agassi

•Stephy Grath

•Drew Carey

•Jim Carrey

•Jenni McCarthy

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