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Executive Chef Andrew "Drew" Adams Arrives at BOURBON STEAK at Four Seasons Hotel Washington, DC

    
August 9, 2017,
Washington, DC, U.S.A.

BOURBON STEAK at Four Seasons Hotel Washington, DC has put the finishing touches on a monogrammed chef’s coat for the arrival of chef Michael Mina's next in command, Executive Chef Andrew Adams. The accomplished Baltimore, Maryland, native and Johnson & Wales University graduate has serious chops when it comes to cooking in high profile kitchens. He brings a balance to modern cuisine that is influenced by a sense of history and the preservation of techniques that have fallen by the wayside.

"Drew" has been riding shotgun with notable chefs in some of Washington's most highly recognised kitchens, starting with chef Robert Wiedmaier at Marcel’s as saucier and chef de partie. He then set his sights on another fine dining establishment: Plume at The Jefferson Hotel. Before his departure from Plume after four years, the restaurant achieved its highest accolade, designation as a Five Star Restaurant by Forbes Travel Guide.

His course veered from uber-formal to relatively casual when Drew was tapped to be sous chef of Rose’s Luxury just prior to opening then advanced to executive sous chef. The strict reliance on high quality ingredients would be the foundation to inspire the palate. Drew assisted with chef-owner Aaron Silverman in developing dishes that positioned the restaurant as one of the top establishments in DC.  The accolades began rolling in, from Bon Appetit and GQ magazines to James Beard Award nominations. After three years, Drew sought the fresh experience of opening the kitchen of another chef whose star was on the rise. Chef Jeremiah Langhorne, owner of The Dabney, has a philosophical approach to cooking, and his southern and mid-Atlantic sensibilities were a natural match for Drew’s Maryland foundation.

Working 75-80 hours a week, Drew's inclination was to accept the load as a dedicated professional, never looking at his watch. For that particular year, however, life would need to adjust to his role as a new father. Drew wanted to be an active parent in his daughter’s first year, and that meant being close to home. When Whole Foods Market came looking for a research and development chef, the timing was perfect, and he took the job for a year.

He didn't know if he was ready to take on another prominent role in a kitchen, but there was no turning away from an opportunity to work with Michael Mina. “I’m very pleased to have Drew leading the kitchen at BOURBON STEAK," says the nationally respected chef. "We’ve been fortunate to have the highest calibre chefs from the day we opened in DC, and Drew is no exception. He’s worked with some of the best chefs in the industry, and his creativity and drive are second to none. BOURBON STEAK is at the top of its game right now, and with Drew at the helm, it will continue to set the standard in dining excellence.”

Chef Drew Adams brings as much passion to his roles as chef and kitchen leader as to that of father, and at BOURBON STEAK, he is ready to delight and impress guests and critics alike.