Savor Global Flavors: Private Chef for Every Occasion

I began my career in management and large-scale catering at Terrace On The Park. After graduating from the Art Institute of New York City, I trained under Chef Jean-Georges Vongerichten at Vong (French-Asian fusion) and refined my skills in French cuisine at Danny Meyer’s The Modern. I then specialized in Japanese-Peruvian fusion under Chef Nobu Matsuhisa at Nobu 57, later supporting the openings of Nobu Moscow and Nobu Budapest. My subsequent New York roles included Executive Sous Chef at BG Restaurant, Executive Chef at the Gramercy Park Hotel. In London, I served as Senior Sous Chef at The Arts Club, and trained in Mediterranean Niçoise cuisine at La Petite Maison. I then collaborated with Arkady Novikov to launch Novikov Moscow's Modern Asian culinary program. Most recently, I served as Executive Chef at Wakame in Dubai, earning the Pro Chef ME and BBC Good Food Middle East awards. Upon returning to Michigan, I opened Adachi Birmingham Michigan.