Beginning his career in 1999 at just 15 years old in the kitchens of now departed Sydney dining institutions Est. and Marque, Adam’s determination to his craft had him quickly climb the ranks to Sous Chef, before his curiosity took him overseas. Stages at Wylie Dufresne’s WD-50 in New York and three Michelin Star Quique Dacosta Restaurante in Spain expanded his skills and knowledge, and he returned to Australia in 2013 with a broadened perspective.
Following the year overseas, Adam began working with chef/sommelier team Brent Savage and Nick Hildebrandt as Head Chef at both Monopole, (which he opened) and Yellow, where Adam’s affinity for vegetables was a contributing catalyst for the transition of Yellow to become a vegetarian restaurant.
More recently, Adam’s focus was on Ételek (Hungarian for ‘food’), a pop-up restaurant founded with front of house and drinks man Marc Dempsey. Ételek roamed Australia’s east coast, popping up in Sydney, Canberra, and Melbourne, delivering a modern take on Jewish cuisine. Held in venues such as Ester, Casoni, Bar Brosé, Lee Ho Fook, Paperbark and Sunda, Ételek paid homage to Adam’s Jewish heritage, drawing influence from the Middle East, Hungary, and Austria.
Adam made the move to sunny Queensland in May 2019 to take up the reins as Executive Chef at Gerard’s Bistro in Brisbane’s lifestyle James Street precinct. At Gerard’s, Adam’s passion for vegetables, traditionally baked breads, and his desire to explore lesser-known regions of the Middle East shows off the best of Australian produce and how amazingly diverse Middle Eastern cuisine can be.
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