Adam is a self-confessed country boy. Adam relocated to Melbourne in his early 20’s to work in hatted restaurants, and this is where he honed his skills and refined his cuisine. His passion for the seasons still rings true and what drives him as a chef, always looking for the best, local, seasonal, regional, and sustainable food that he can find.
From an early age Adam had a fascination for fresh fruit and veggies, growing produce, quickly learning the best foods to grow and then pick for each season. As a child, he ate what was produced on the farm. He was in Camperdown, a small country town 1.5 hours drive from Geelong and raised on a dairy farm in the western district. Adam grew up eating from the land and it wasn’t until he was eighteen and left the farm that he tasted pasteurised milk.
Adam relocated to Melbourne in his early 20’s to work in hatted restaurants, and this is where he honed his skills and refined his cuisine. To describe his food, it’s humble, identifiable, and full of sustenance and texture, yet it is uncomplicated, the ingredients speak for themselves.
Good food is all about quality, and the best food is the simplest, it should be an expression of the produce. Adam strives to obtain the best ingredients available and finds establishing strong connections with local suppliers is humbling. It is a bonus meeting others who are just as passionate about food.
Food brings people together, to be enjoyed over great conversation.
Adam’s rule is to complement the flavours, not complicate them.
What’s been a special moment for you here?
Working in our kitchen garden and orchard producing our own fresh ingredients to use in the kitchen for our guests.