Adam’s career started while still at school, when at the weekend he attended a local college to obtain his level 1 NVQ in classical cookery. From there, he went on to the prestigious Westminister Kingsway College to complete an apprenticeship whilst working at the 5 * Sheraton Grand Hotel on London’s Piccadilly, under Executive Chef, Andrew Bennett MBE.
Adam went on to join chef Russell Bateman at Colette’s restaurant at the Grove Hotel, Hertfordshire where he instantly felt at home with the ethos of using fresh produce from the hotel’s ‘Walled Garden’ to create inspiring dishes as well as honing his skills.
From Colette’s, Adam joined Chef Scott Barnard (MasterChef The Professionals Finalist, 2015) at Crocker’s, Tring. Adam fell in love, with interacting face to face with guests around the Chef’s Table creating an intimate and exciting dining experience.
After Crocker’s, Adam worked under Chef Patron Laurie Gear and Head Chef Ben Jenkins at the Michelin starred Artichoke in Amersham.
In 2020, Adam joined Head Chef Russell Bateman at the Falcon Hotel, Castle Ashby where he rose through the ranks, to Sous Chef, helping to guide and develop the team and ensuring the highest standards were met every day.
In 2023, with the mentorship and guidance of Chef Russell Bateman, Adam won ‘Northamptonshire Food & Drink Awards Chef of the Year’ where he was challenged to cook 3 courses from a mystery basket including seasonal locally sourced produce.
