Food made with elegance and care.

About Chef Adam Walker

Chef Adam Walker completed culinary school at The Chefs Academy in Indianapolis, Indiana.  He later moved out to Park City, UT to work at Deer Valley ski resort, which turned into an opportunity to help the Montage at Deer Valley open in 2010. This sparked his interest in fine dining, and his next job was with Chef Briar who has recently been nominated and is a semi-finalist for the James Beard award, which is considered to be “the Oscars of the Food World”.

Chef Adam then helped open Handle Park City and Handle Salt Lake as Chef Briar’s Executive Sous Chef.  During the summer seasons, Adam moved to Halibut Cove, AK to work at The Saltry, a destination restaurant accessible only by boat.  He spent four years running all kitchen operations. Back in Utah during winter, Chef Adam helped open High West Refectory out in Wanship, UT and was hired on as Chef de Cuisine before returning for his last year up in Alaska.  Upon returning to Utah for that winter season, he was trying to figure out how he could make his cooking career mesh with his love for fish and alpine setting, which led him to Yuki Yama Sushi where he learned Japanese flavors.

In 2018, he was asked to bring his expertise to help open Hearth and Hill as the Chef de Cuisine, which came to a halt due to Covid in 2020. Later that year, he was offered another amazing opportunity to work as a private chef for Tony Hsieh, the former Zappos CEO. Since then, private events have been the priority. Chef Adam’s love for cooking and entertaining has driven him to seek out more clients so he can continue creating a personal, fun experience for all clientele.