Hailing from some of the most highly regarded restaurants in Melbourne, Adam kicked off his career during Melbourne’s dining renaissance in the mid 90’s. He cut his teeth with restaurant pioneers Stokehouse, Marchetti, il forniao, The Willows and est est est before heading to London to join the prestigious Bank restaurant where he worked as jr sous chef.

In 2001 Adam returned to Sydney cooking to take the helm of Sydney’s top-rated Asian Restaurant Jimmy Liks as Head Chef. Captivated by the unique flavours of South East Asian cuisine, he spent the next five years, honing his technique and style through frequent travel to Thailand, Vietnam, Laos and Cambodia, gaining hands-on experience in local kitchens. During Adam’s time as Head chef at Jimmy Liks it was awarded “Best Modern Asian” in 2007.

With his sights set on bigger and better things, Adam moved to New York City, where he took a position as Chef de Cuisine at Michelin-starred Public restaurant before creating his own restaurant Betel located in west village in 2009. Betel introduced New Yorkers to Adam’s stylised, modern Southeast Asian cuisine and the alluring adventure of Australian dining and hospitality.

In 2013 Adam returned to Australia to head up Hamilton Island’s Modern Southeast Asian eatery, coca chu where he spent 6 years turning the restaurant into one of islands most sought after destinations.

Finally, in 2018, returned to Melbourne where it all began as Executive Chef of Melbourne’s juggernaut Chin Chin. In 2021 Adam opened up the highly anticipated Quincy Hotel’s Salted Egg restaurant & Q rooftop bar.