It was gravy, yes gravy, that ignited Adam’s passion for food and dining at a very young age. When he tasted the intense concentration of flavors in the thick, unctuous, salty gravy, it was then that he knew his future would be driven by the sensory experiences that the world of food had to offer. A Denver native, Adam’s hospitality education reflects a trifecta of culinary arts, wine, and restaurant management. After focusing his academic studies on Restaurant Management, Adam moved to London, where he served as head waiter at the exclusive Royal Over Seas League. Under the tutelage of Maitre d’ Neil French and Sommelier Francois Closette, he became passionate about wine and completed two levels of formal enology training. In Denver, he has held posts as Sommelier and Bar Manager at The Palm downtown and Ocean Restaurant in Cherry Creek, Fine Wine Sales Rep. at Republic National Distributing Company, and most recently, Dining Room Manager at Denver Country Club.
Certifications: International Sommelier Guild Level 1 and 2, Court of Master Sommelier Level 1, Graduate of Food and Wine Career Program from Cook Street School of Culinary Arts, WSET Level 2 Award in Wines and Spirits