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Ep #31 - Adam Ross read Kitchen Confidential, alternatives to kale, swimming with sturgeon
Adam Ross is a Private Chef in Dallas, Texas and Napa, California. Adam gets vulnerable while reflecting on what it means to be a chef inside and outside of a restaurant. He reminisces about his high school culinary instructor giving him a copy of Anthony Bourdain’s book, Kitchen Confidential, and it all changed from there. He was hooked and ready to hop on the pirate ship. We scour the garden for alternatives to some popular produce to level up our menus. We get to hear about his adventure swimming with the sturgeons at Passmore Ranch from one of Adam’s #UnsungHospitalityHeroes, Michael Passmore, who nicknamed him, “Aquaman”.
Website - chefadamross.crevado.com
Instagram - @ChefAdamRoss
Where are you from originally?
Danbury, Connecticut and Tampa, Florida
First job in the industry?
Catch 23 Latin Caribbean Seafood, Tampa, at age 15
Proudest moment(s) of your career?
Anthony Bourdain tasting at Mizuna, SF Zaga 30 under 30, James Beard Dinner Napa 2018
Two things most people don't know about you?
Graduated from a high school I've never actually been to. Film Nerd
Food and/or drinks staples in your house?
Eggs, Liquid Shio Koji, Fish Sauce, White Burgundy, Sour Beer
Words to live by?
Seasoning, Balance, Execution. Trust your gut
Florida-raised Adam Ross has been cooking in professional kitchens since the age of 15. He began cutting his teeth in Denver, CO before moving to Hawaii where he experienced invaluable cultural and culinary learning from the region’s best chefs. Training in the James Beard award-winning kitchens of Alan Wong and Chef Mavro, Adam honed his skills in classic technique, while gaining insightful understanding of how Hawaii’s reverence for local ingredients, customs, and traditions influence its cuisine.
After gaining further restaurant cooking perspective by working in esteemed kitchens throughout New York City and the San Francisco Bay Area, Chef Adam found a home in the Napa Valley. Following time at Thomas Keller’s Ad Hoc, he was honored to be part of The Restaurant at Meadowood kitchen staff before joining Napa Valley's 1313 Main as Executive Chef at age 25. It was at 1313 Main that Adam would hit his stride, garnering positive reviews and awards for his creative perspective on Californian cuisine.
1313 Main closed after the Napa fires in 2017 at which time he began personal cheffing. Since that shift Chef Adam found a better sense of balance and a deeper respect for the craft outside of a restaurant.
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By Jensen Cummings
5
88 ratings
Adam Ross is a Private Chef in Dallas, Texas and Napa, California. Adam gets vulnerable while reflecting on what it means to be a chef inside and outside of a restaurant. He reminisces about his high school culinary instructor giving him a copy of Anthony Bourdain’s book, Kitchen Confidential, and it all changed from there. He was hooked and ready to hop on the pirate ship. We scour the garden for alternatives to some popular produce to level up our menus. We get to hear about his adventure swimming with the sturgeons at Passmore Ranch from one of Adam’s #UnsungHospitalityHeroes, Michael Passmore, who nicknamed him, “Aquaman”.
Website - chefadamross.crevado.com
Instagram - @ChefAdamRoss
Where are you from originally?
Danbury, Connecticut and Tampa, Florida
First job in the industry?
Catch 23 Latin Caribbean Seafood, Tampa, at age 15
Proudest moment(s) of your career?
Anthony Bourdain tasting at Mizuna, SF Zaga 30 under 30, James Beard Dinner Napa 2018
Two things most people don't know about you?
Graduated from a high school I've never actually been to. Film Nerd
Food and/or drinks staples in your house?
Eggs, Liquid Shio Koji, Fish Sauce, White Burgundy, Sour Beer
Words to live by?
Seasoning, Balance, Execution. Trust your gut
Florida-raised Adam Ross has been cooking in professional kitchens since the age of 15. He began cutting his teeth in Denver, CO before moving to Hawaii where he experienced invaluable cultural and culinary learning from the region’s best chefs. Training in the James Beard award-winning kitchens of Alan Wong and Chef Mavro, Adam honed his skills in classic technique, while gaining insightful understanding of how Hawaii’s reverence for local ingredients, customs, and traditions influence its cuisine.
After gaining further restaurant cooking perspective by working in esteemed kitchens throughout New York City and the San Francisco Bay Area, Chef Adam found a home in the Napa Valley. Following time at Thomas Keller’s Ad Hoc, he was honored to be part of The Restaurant at Meadowood kitchen staff before joining Napa Valley's 1313 Main as Executive Chef at age 25. It was at 1313 Main that Adam would hit his stride, garnering positive reviews and awards for his creative perspective on Californian cuisine.
1313 Main closed after the Napa fires in 2017 at which time he began personal cheffing. Since that shift Chef Adam found a better sense of balance and a deeper respect for the craft outside of a restaurant.