adamthechef.com
adam@adamthechef.com
Objective: With artistic creativity on every plate, I strive for balance, color and texture diversity.
Specialization Cuisine
Sushi, Southwestern, Asian, Mediterranean, American and “Modern” Cuisine
Work History
M/Y Salu 103 ft. Benetti Full Time 2008-present
Chef
I started working on Salu before she hit the water. This galley is all mine. I organized and provisioned all equipment and supplies.
I have also had a hand in perfecting the final design of the finished galley.
We are a very busy charter boat for the Mediterranean summer.
Blue Waters Restaurant Summer Season 2008 Australia
Head Chef
I came to Perth, Australia to help a good friend out for the Aussie summer. I ran the kitchen of six chefs with a cool and calm attitude, as always. We boosted sales and menu items by having two to three daily specials incorporating local seafood and produce. I was given full reign on menu changes and daily specials.
M/Y Lady In Blue 175 ft. Amels Full Time Summer Season 2007
Chef
Lady In Blue is a busy private boat. I am well traveled in the Mediterranean now and can provision the best of foods in many different countries. I am going to spend part of a yard period in Palma, Spain and will supervise the updating of the galley. I cook for fourteen crew and ten guests.
M/Y Sarasvati 130 ft. Heseen Freelance July 2007
Chef
The Sarasvati is a seven crew and five guests well traveled twenty-one day charter. We cruised Spain, Sardinia and Corsica, stopping and provisioning fresh food (at charters request) almost every day in a new spot.
M/Y Star Ship 143 ft. Van Mills Freelance Spring /Summer 2007
Chef
This yacht was a yard period, two owners trips in the Bahamas and Florida, transatlantic crossing and two owners trip in Greece.
M/Y Never Say Never 121 ft. Oceanfast Freelance September 2006
Chef
The Never Say Never was a very quick charter. I had under two hours notice to provision and pack for a boat I have never stepped foot on. The charter went beautifully, with a second booking in the near future. The food and service was the expected five star treatments.
Rocking K Ranch Philipsburg, MT Freelance 06/06 to 07/06
Chef
I cooked for up to seventeen guests, twelve crew and over twelve children at this private ranch in Montana. Having three girls to help and a commercial kitchen, I really got to turn it up and experiment a lot.
M/Y Le Montrachet 126 ft. Broward Freelance 04/06 to 05/06
Chef
This was four yachts, six-week charter and fishing trip in the Bahamas. I worked with one other chef to cook for up to seventeen guests total; with fifteen crew each.
M/Y LunaSea 110 ft. Cantieri de pisa Full Time 04/05 to 11/05
Chef
The LunaSea is a busy, busy private boat with no charters. The boat has cruised the entire United States East coast and Canada. Cooking for five crew and twelve guests, I have provisioned in all major cities from Miami, Florida to Quebec City, Quebec.
M/Y Big Easy 126 ft. Trinity Freelance April 2005
Chef
On my first yacht experience I worked two back-to-back charters. Both charters were in the Bahamas. Upon arrival I found out one guest was allergic to wheat and dairy. Her menu was as diverse and creative as the other guests.
Abacus – Dallas, Texas Full Time 07/03-03/05
Grill Cook
Grill Cook for James Beard six time nominee, Mobil and AAA Four Star global food restaurant.
Specializing in private parties, tasting courses, wine dinners, and numerous catering events.
Heavily involved in any and all techniques of modern cooking as well as the inclusion of contemporary ingredients.
Thomas Avenue Beverage Company – Dallas, Texas Full Time 6/02-12/03
Sous Chef
Assisted in producing $2.5 million in annual revenues.
Aided in development and implementation of new menus.
Responsibilities included both quality control and minimization of waste.
Fish Bowl/Aqua Knox – Dallas, Texas Full Time 08/98-08/00
Roundsman
Provided a platform in order to express individual passion in the culinary arts.
Responsibilities included such tasks as sushi, wok, grill, fry and expo.Specialized in Global American, French, seafood and World Asian cuisine.
Culinary Education
Two weeks master training with world renowned Chefs Aki Kamozawa and Alex Talbot of “www.ideasinfood.com”
Intensive three week cooking course with Chef Martha Sherpa of Hong Kong
One-week professional chef’s course at Bai-Pai cooking school in Bangkok, Thailand
Honors
DockWalk August 2006 double page CHEF OF THE MONTH
Eagle Scout U.S.A., December 1995.
Hobbies
Photography, reading, music, traveling, camping and road trips
Cruising Waters
| America | Canada | Mediterranean | Other |
| Florida | Halifax | Greece | Bahamas |
| Georgia | Quebec City | Italy | Bermuda |
| North Carolina | France | Azores | |
| South Carolina | Australia | Sardinia | Playa del Carmen |
| New England | Perth | Corsica | Cozumel |
| New York | Margaret River | Spain | Bali |
| Maine | Croatia | Bangkok | |
| Montenegro | Hong Kong | ||
| Sicily |