While attending the California School of Culinary Arts Le Cordon Bleu in Pasadena, Adam staged at Saddle Peak Lodge under the tutelage of then-Executive Chef Warren Schwartz. He then worked in Michelin-starred restaurants across Europe, including Tallevent, La Palme d’Or and Restaurant Gordon Ramsay in London. He moved back to his southern California for a stint at the celebrated Santa Monica restaurant Mélisse, working under Chef Josiah Citrin before returning to Saddle Peak Lodge in Calabasas and climbing the ranks to become.
Named by Gayot as one of the top rising star chefs in the country, Adam again leads the kitchen at Saddle Peak as well as overseeing the business in its entirety. He was also recently recognized as one of Zagat’s “30 Under 30” and Eater’s “Young Guns.”