At just 16, Adam began his culinary journey through the Savoy Education Trust, leading to an apprenticeship at Claridge’s Hotel. He later studied in Bournemouth, supported by a scholarship from the Royal Academy of Culinary Arts and Claridge’s. After graduating with distinction, he honed his craft under esteemed mentors such as John Williams and Philip Howard, developing the precision and creativity that define his cooking today.

In 2001, Adam opened his first restaurant, Thyme, which quickly gained widespread acclaim and numerous awards. This success was followed by Trinity in Clapham in 2006, which continues to be recognised for its outstanding cuisine and service, including the AA’s ‘London Restaurant of the Year’. In 2012, he launched Bistro Union, a neighbourhood bistro celebrating British culinary traditions. Adam’s dedication to quality, innovation, and hospitality has firmly established him as one of the leading figures in contemporary British dining.