Michael Adams

Head Chef

Appalachian Mountain Club 

- Led kitchen operations at a high-volume, adventure-driven hospitality venue, ensuring exceptional dining experiences for guests in a remote setting.

- Developed seasonal menus emphasizing fresh, locally sourced ingredients, balancing comfort and innovation.

-  Managed kitchen staff, implemented efficient prep and service workflows, and maintained high food safety standards.

Bistro Chef

Grand Living | 

— Curated and executed refined, restaurant-quality dishes in an upscale residential setting.

- Designed rotating menus catering to diverse dietary preferences while maintaining a strong focus on quality and presentation.

- Oversaw kitchen operations, inventory management, and team coordination to ensure seamless service.

Line Cook

Plantation on Crystal River 

- Played a key role in a fast-paced kitchen, executing dishes with precision and consistency.

— Maintained high standards of food quality and presentation in a high-volume, seafood-focused resort environment.

- Assisted in training new staff and optimizing kitchen efficiency.

Back of House Staff

Cattle Dog Coffee Roasters 

• Provided culinary support in a dynamic cafe setting, preparing high-quality breakfast and lunch offerings
•  Ensured ingredient freshness, efficient prep, and smooth kitchen operations.
• Maintained a clean, organized work environment while contributing to menu development.

Garde Manger/Cold Kitchen

Le Zoo, North Miami

 Specialized in elegant, high-end cold preparations, from composed salads to intricate charcuterie.

 Mastered plating techniques and ingredient pairings in a French-inspired brasserie setting.

 Worked closely with the executive chef to maintain consistency and uphold the restaurant’s culinary standards.

Returning education at Johnson & Wales to receive my 4 year culinary art’s degree.