Michael Adams

As a traveling chef in New England, I bring restaurant-quality dining experiences straight to your home or event. With a focus on communication, consistency, and creativity, I tailor each menu to your tastes, ensuring every meal is as seamless as it is delicious. Whether it’s an intimate dinner, a lively gathering, or a unique culinary adventure, I blend precision with personality—because great food should be as fun as it is flavorful.

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.