For many chefs, the jump into the culinary professions comes as a second career – often by accident. But Chef Andrew Adams saw chef whites in his future from a least age 8, when he told his dad on video that he was going to be a chef when he grew up.
Andrew started as an apprentice at the nationally renowned KC’s restaurant in Cleveland, MS. He graduated from the prestigious Culinary Institute of America (CIA).
Andrew worked at Commander’s Palace in New Orleans then took a position at a Relais & Chateaux property in Whitehouse, NJ. Andrew returned home in 2002 to help Wally open his eponymous restaurant as Chef de Cuisine.
In 2011, Andrew collaborated with Wally to open ACRE in Memphis, TN.