Adam grew up on a small family farm in St. Wendel, Minnesota and developed a passion for food and the kitchen from an early age. When he was eighteen years old, Adam moved to Los Angeles, California to attend the California School of Culinary Arts in Pasadena, CA. After graduation, he moved to Las Vegas and joined the opening team of L’atelier de Joel Robuchon. He later moved to Joel Robuchon at the Mansion, working a total of 4 years between the two restaurants and helping to secure the three Michelin star rating in 2008. Adam then moved to Healdsburg, CA to work at the two Michelin starred Cyrus restaurant as a sous chef before heading to Singapore to work for Andre Chiang at Restaurant Andre, where he was a sous chef for 2 years and helped the team climb to #34 on the San Pellegrino World’s 50 Best Restaurants list. Adam then moved back to the states and landed in Chicago, working between TRU and Intro before moving home to join the team at Spoon and Stable. He is looking forward to combining his knowledge of global cuisine with his passion for the food grown in his own backyard.
Thony joined the Soigné Hospitality family with Spoon and Stable in 2016 and eventually, Bellecour in 2018. During his time with our family he participated in the Pebble Beach Food and Wine Festival, where he he helped Chef Gavin with the Bocuse D’or USA Team dinner.
Where do you find inspiration?
I find inspiration from the positive people around me who encourage me to keep pushing.
What’s the most underrated kitchen tool?
A sharpening stone. Too often I find cooks prepping with dull knives, slicing meat with dull knives, butchering proteins with dull knives. Nothing good comes from a dull knife.