About the Chef
Born and raised in the south, Chef Adam Griffin learned to appreciate the experience of a great meal at a young age.  Growing up around down home southern cuisine plays an influential part in his creations, but is only a fraction of the unique style and flavors produced.  At a young age, Adam found a love and passion for cooking and the hospitality industry motivating him to strive and flourish in this industry.  While attending the Capital Culinary Institute in Florida, Adam met new friends and colleges that helped develop his style and range.  Some of these friends from Caribbean islands taught him the bold flavors of their heritage.  After graduating culinary school he was given his first executive chef position in a restaurant that highlighted his ability to marinate meats, successfully run a kitchen, and develop delightful menus. 
A couple of years later Adam decided to move out of the south to experience different cultures and cuisine and lived in Washington DC.  Here Adam, in his search for new experiences and knowledge, began working for a catering company, not as a chef but as a purchasing agent.  After seven years of cooking in high volume restaurants, he wanted to experience a different side of the industry where he could see new products and rare produce from all over the world.  He also learned the importance of proper ordering procedures to insure products stay at a very high quality and food costs are minimal. 

The next stop in Adam’s quest for experience and knowledge in the culinary arts would be Southern California.  Here he reclaimed his love for restaurant cooking in an independently owned establishment in north San Diego county.  Within two years, he was promoted to executive chef where he honed his ability to pair wine and food in numerous exquisite dinners.  Adam worked here with people who possessed a lot of knowledge in food, wine, and management and was able to grow in his knowledge in these areas.