Adam is a graduate of the Culinary Institute of America. In his travels, he has explored the indigenous cuisines of France, Spain, Japan, China and Southeast Asia. He has proven his culinary talents at the Auberge du Soleil, CIA’s Wine Spectator Greystone Restaurant and The Domaine Carneros Estate, all in California’s famed Napa Valley. In 2003, he executed the grand opening of The Walt Disney Resorts Grand Californian Hotel and Napa Rose Restaurant. Adam is now responsible for every aspect of culinary development for Mimis Cafe.

It was the cured Italian meat sandwiches with Grey Poupon served at the first restaurant Adam worked in that gave him his initial appreciation for gourmet mustard. Now he uses Grey Poupon across his menu in spreads, glazes, cream sauces and protein crusts to add the kind of value to his dishes that keeps customers coming back for more.

Adam's Recipes

 
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