Adam Melonas keynote speaker

Famous Chef
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TOPICS
  • Creative Process
  • New Concept in Sensory Dining
  • Progressive Cuisine
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ABOUT SPEAKER

Adam Melonas (born on 10 November 1981 in Canberra, Australia) is an Australian chef of Greek heritage. He currently works as Head Chef in Charge of the Lab perfecting techniques in the Progressive Cuisine style of cooking.

Adam was first head Chef at a Maida Vale, London fine dining restaurant called Otto’s at the age of 19.

After two years as Chef de Cuisine at the Sunbar Restaurant and Lounge in Brisbane, Australia, he moved to Dubai and worked as Chef de Cuisine at the Amwaj restaurant, in the Shangri-La hotel. During his tenure, it gained accolades from What’s On Magazine two years in a row (“Dubai’s Best New restaurant” – May 2005 and “Best Seafood Fine dining” – March 2006).

Taking the opportunity of an internal transfer, Adam then moved to Shanghai, China where he was Head Chef at the restaurant ‘Jade on 36’ in the Pudong Shangri-La hotel, this position was under his long time mentor Chef Paul Pairet. It was voted amongst the “Top 50 best restaurants in the world” by Condé Nast.

Shanghai gave Adam his first taste of Chinese and Oriental cuisine which he regards as some of the richest, deepest and most complex he has ever encountered.
Success followed once again at the Al Mahara restaurant in the 7 star Burj al Arab hotel, Dubai. The restaurant has been voted “Number 23 – Best Restaurant in the World” and “Number 18 – Top Hotel Restaurant in the World”.

He then moved to Spain Paco Roncero as Head Chef in Charge of the Lab at the 2 Michelin Star La Terraza del Casino at the ultra-exclusive Casino De Madrid. The restaurant was awarded the second Michelin star on 25 November 2009. During this time he spent 2 weeks a season at El Bulli to exchange new ideas and techniques. He was also involved with El Bulli catering.

Having lived, worked and travelled extensively to 5 of the world’s 6 habitable continents has given Adam a depth of knowledge in terms of both ingredients and cooking styles that is unmatched for a person his age.

After 2 years of planning and research involving sensory scientists from all over the world, Melonas is planning open a sensory dining restaurant in Midtown Manhattan.


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