How did you get into the food and beverage industry?
I started working at banquets and events while studying law at the University of Richmond in Virginia. After graduation, I worked for a telecommunications company but soon realised offices were not for me. A friend convinced me to join Founding Farmers, a group of farmer-owned sustainable restaurants that offered an intensive month-long training programme for new bartenders.
What brought you to Hong Kong?
While working at Barmini by José Andrés [in Washington DC], I was mentored by cocktail innovator Miguel Lancha. He used to talk about travelling for work, which resonated with me. At the time, I wanted to move to Peru to be in a place that had nice produce and a culture that was close to my own [Adams’ mother is Bolivian]. That desire manifested slightly differently when an opportunity presented itself to work in Hong Kong alongside May Chow to open Happy Paradise.
What led to you consulting for Candour?
この記事は Tatler Hong Kong の September 2021 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
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この記事は Tatler Hong Kong の September 2021 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
すでに購読者です? サインイン
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