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After his apprenticeship in Wales, Adam trained at London’s Dorchester Hotel and Michelin starred Greenhouse restaurant, before embarking on an international career including Dubai’s iconic Burj Al Arab, Flying Fish in Sydney, Soneva resorts in the Maldives and Thailand, and as Executive Chef at the legendary Galle Face Hotel in Sri Lanka.
Back on home soil, Adam has overseen many successful restaurants including Machine House and The Three Eagles in his native North Wales.
Today, Adam teaches hospitality at Cheshire College South and West, overseeing the Academy restaurant, championing Net-Zero Cuisine and working to train the next generation of chefs in UK
