Adam Horton, Executive Chef
Adam Horton, a 2004 graduate of Le Cordon Bleu California in Pasadena, apprenticed at Saddle Peak Lodge before moving to Europe to gain further training under some of the worlds most acclaimed chefs. Abroad, he made the rounds, cooking at the Michelin three star Restaurant Gordon Ramsay on Royal Hospital Road in London, as well as stages at Michelin starred restaurants Le Moulin de Mougins, La Palme d’Or, Taillevent and Troisgros. Back in the U.S., chef Horton spent several months at Mélisse in Santa Monica before making a circular journey to his extern site in 2006—Saddle Peak Lodge. Now just 27 years old, Adam’s obvious passion for the restaurant and its unique menu, coupled with his technical skill, give him great advantages to carry on the traditions, spirit and excellence that are the essence of this historical destination restaurant. In addition to his culinary prowess, Adam also has a Bachelors degree in Computer Science.
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