Adam has dedicated 25 years to the hospitality industry, primarily with a focus on the food and beverage sector. He is an excellent operator and leader across fine dining, brasserie, high street offerings and banqueting and also has exemplary skills within management, finance and design. Adam has a pro-active and pragmatic approach to his personal development, business strategies and on-site team structures and operations. He is approachable and actively seeks new business opportunities and challenges to continue his achievements and successes.

Adam began his hospitality journey and kitchen career in 1996, at the age of just 16, and within two years had already achieved a scholarship for Hazelwood Cookery School. During his early days, Adam achieved 32 medals for his cooking skills, of which 11 were gold and worked across properties that boasted 7 Michelin stars between them. After a number of years working in some highly esteemed properties, Adam landed his first Head Chef role in 2007 with Mallory Court where he successfully built on already great reputation of the food offering and developed a strong kitchen team to operate alongside him.

Following a highly achieving 18 months, Adam took on the Head Chef role at Nuthurst Grange where he stayed for 4 years and grew the business in terms of footfall, offering and financially. At the start of 2013, Adam took on a dual-site role, Walton Hall & Walton Hotel, as their Executive Chef and after only 12 months of success added a third rosette to the existing two across the estate.

Adam was promoted to Group Executive Chef for The Hotel Collection, a group of 21 unique hotels across the UK. Whilst in this role, Adam was influential in the design and creation of a seasonal menu offering which he also personally rolled out across the estate, launched a chef apprenticeship scheme whereby he was pro-active in recruitment and subsequent training and their personal exposure, and financially achieved great group cost of sales, revenues and profits. The success of these achievements culminated in Adam being a finalist for the Chef of the Year at the Catey Awards and this recognition meant he was also approached to take part in Great British Menu for broadcasting on the BBC.

Adam then expanded his role even wider as he took on the challenge of Group Operations and Development Chef for Principal Hotels which were rebranding De Vere Hotel properties into luxury, flagship sites across the group. This role included the complete design of kitchens, creation of menu’s and onsite offerings in line with their individual USP’s and local area as well as training, development and a crucial role within the executive team.