Andrew Adams




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Classic Comfort
Farm to Table
New American
South East Asian


" Cooking, is prayer taking formation. Even if words not spoken, your intentions will be felt in the final manifestation"         -AjA-

Born the youngest of four boys in small town…

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" Cooking, is prayer taking formation. Even if words not spoken, your intentions will be felt in the final manifestation"         -AjA-

Born the youngest of four boys in small town of Missouri. I always had this fascination with the kitchen part of the house. It was the heart of the home where friends, family, even strangers would gather. Like some magnetic pull when you walk in the front door.  Sun tea being made on the porch on hot July days, while the BBQ pit was roaring with flames dancing along the coals. My mothers marshmallow salad was always the favorite and never lasted long when served. No matter who came in one rule was always  the same. " Never let a guest leave with out a bite to eat."


It wasn't till later in life around the age of twenty that the cooking bug decided to take a huge bite out of me and never let go.  While studying business administration in college. I was accepted to attended a college program down in Walk Disney World Orlando Florida. Chef Tj  introduced me to new foods, culture, flavors, so much so that, the small world I knew just blew up and now this void of curiosity had to be filled.


Returning home, I immersed myself into looking at culinary schools, watching Wolfgang Puck on TV. Food Network playing nonstop, Hour long drives to nearest bookstore to look at cookbooks and food magazines. Using my poor parents as genie pigs for some craziest ideas I could think of.

Later the opportunity to move to Saint Louis came around. Exposing me to a bigger city with more diversity then what I was familiar with.  Over next 7 years local culinary school and held down a full time job Renaissance by Marriott. Worked in a Japanese restaurant for few years where oddly enough I was introduced to Korean culture of food habits and along side drinking habits.  Ending my time at Four Seasons Saint Louis, the only Five star Five Diamond Hotel in the entire state. With guidance under three culinary power house nations I call. The French, The Italian, and The German. Each one of these Chefs open my eyes, my mind, my humility for they all came from Michelin star kitchens, and hold James Beard  nominations and awards. To this day I still hold them in high regards as my mentors.


2012 I was blessed with the opportunity to transfer to the Beverly Wilshire Hotel in Beverly Hills to work at CUT by Wolfgang Puck. My time their can only be explained as exciting, educational, enduring.  Moving from the heartland to the melting pot of Los Angels. Left me with an open mind to flavors, techniques, discipline and a nonstop desire of constant learning. 

Now hear I am, Bringing what I missed from my home in Missouri to yours. With my passion, knowledge, and small town hospitality. I can help create memories with friends and loved ones around the table while you sit back and enjoy the moments that make you smile. 


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Officine Brera

Lead line

09/06/2009 - 11/26/2015

Luxe hotel

Sous Chef

08/29/2014 - 11/26/2015

Lermitage Hotel

Chef de party

10/10/2014 - 08/27/2015

Cut by Wolfgang Puck Four Seasons Beverly Wilshire Hotel

line cook 1

01/06/2012 - 10/07/2014

Four Seasons Hotel St louis

Cook 1, garde manger lead

09/14/2009 - 12/28/2011


North County High school

high school diploma


Le'cole culinair

Culinary arts diploma


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