Born in Dumfries, Scotland, Callum knew he wanted to design cars from a young age, inspired by a trip with his grandfather to see an E-Type in the window of the Jaguar Glasgow dealership. His passion for cars and design led him to the Ford Design Studios where he started his career by contributing to the creation of the Escort RS Cosworth and the Ghia Via Concept. He then took on the role of chief designer at TWR Design, where he was responsible for the Aston Martin DB7 and Vanquish.
Joining Jaguar in 1999, he spent two decades with the manufacturer. Callum and his team created, amongst others, the R-Coupe, RD-6 and C-X75 concepts, the Jaguar F-Type, F-PACE and the World Car of the Year Award-winning I-PACE.
When Callum decided to leave, it was clear he wasn’t planning on retiring any time soon. Instead he became one of the founders of CALLUM, an eponymous design and engineering business to create bespoke and limited-edition products. The team’s first creation is the Aston Martin CALLUM Vanquish 25, created over two decades since Callum first penned the design. Having started as a passion project, it has become a limited run of 25 vehicles featuring more than 350 design and dynamic changes to create a GT car for today’s driver.
It’s yet another incredible accolade to add to Callum’s design collection, which has led him to being one of the most respected and celebrated British car designers. Recognising this, GQ named Ian Callum its Car Designer of the Year at the 2021 GQ Car Awards.
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.
